Canna-Coconut Oil

What you will need:

  • 2 cup (1/2 ounce / 14 grams) of ground cannabis flower
  • 2 cup of virgin coconut oil (You can also use olive oil if preferred):
  • Strainer or cheesecloth
  • Grinder
  • Double-boiler, slow cooker, or saucepan

How to make:

Grind up your weed just enough to where the pieces won’t slip through the strainer. You can use the whole plant or just the flower, it is up to you.

Combine your coconut oil of choice and ground cannabis then cook on low for a few hours, stirring occasionally to prevent it from burning. How long you cook it for depends mostly on the equipment you’re using.

Cooking it for the extended period of time is the process of decarboxylation. Which is how you activate and extract the THC in an edible (when you smoke it the act of lighting the cannabis is what activates the THC there, in other words the plant itself won’t get you high without some kind of heat). Decarboxylating also helps activate without burning up the actual stuff that gets you high.

If you’re going to use a slow cooker, set it to low for 4-6 hours. For a double-boiler, cook on low for 6-8 hours. And if you’re using just a saucepan, it will only take about 3 hours but ensure you stir frequently it because this method will burn a lot easier.

Note: In any method you use, the temperature should not exceed 118°C/245°F, this will burn the THC out.

After all that, let the oil cool down and then strain it through the strainer or cheesecloth. Note, If you’re using a cheesecloth, do not ring out by squeezing it, this will just add more chlorophyll to your oil and have an affect the flavor.

Store the oil in an air tight container and then use whenever you please. The oil should last about two months in a cabinet and three or more months some where refrigerated.

 

ENJOY!

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