Marijuana coconut oil is an adaptable food additive that provides an
enjoyable way to medicate with cannabis. Eat it by itself or use it when
preparing baked goods, fried foods or salad dressings. Cooks can
substitute marijuana coconut oil in almost any recipe that calls for
butter, shortening or vegetable oil. Many patients experience
longer-lasting effects from ingesting this oil than from inhaling
To benefit from the medicinal properties of marijuana in food, first
infuse the marijuana into a type of fat like butter, oil or milk. Since
THC is fat-soluble, not water-soluble, a person cannot simply dump raw
marijuana leaves into the bowl of ingredients. The taste is unappealing,
and the digestive system is unable to process the THC in its raw form.
Creating marijuana coconut oil takes some time, but it’s relatively
simple. For those who want a milder taste to their oil, soak the leaves
in water overnight and then dry them before grinding. This process
removes much of the chlorophyll that causes the strong flavor.
Gather Your Ingredients:
- 1 pound organic, unrefined coconut oil
- 1-3 ounces finely ground, dried marijuana
- slow cooker
- fine-mesh metal strainer
- cooking thermometer
1. Put coconut oil into the slow cooker and add enough water to make the
oil float. Then turn the slow cooker to the highest setting. Wait until
the oil is in a liquid state.
2. Mix the ground marijuana in gently, stirring the mixture to
completely soak up the powder. If the powder is not combining properly,
one can add a little more water to the slow cooker.
3. Place a cooking thermometer into the liquid and put the lid on the
slow cooker. Keep a close eye on the process at this point. As soon as
the temperature reaches 250 degrees Fahrenheit, turn the heat setting to
"low." Stir the mixture gently and thoroughly.
4. Continue to check on the mixture and stir it occasionally. Keep the
temperature of the liquid between 250 and 270 degrees Fahrenheit. It is
possible that the slow cooker will need to stay on the "warm" setting in
order to regulate the temperature. In all events, do not let the mixture
reach 320 degrees Fahrenheit, or the THC will burn off or deteriorate.
During this time, make sure there is enough water to cover the marijuana
completely. Add more water if necessary.
5. After the mixture sits for 12 hours, turn the heat off. Remove from
the slow cooker and allow the mixture to cool enough to pour it safely.
6. Prepare your straining station. Place the metal strainer in a large
bowl; then cover the strainer with a double layer of cheesecloths.
Slowly pour the mixture into the strainer. Use a flexible spatula to
scrape the remaining marijuana out of the slow cooker. Once the liquid
has poured through the cheesecloth completely, wrap the cheesecloth
around the spent marijuana and twist to wring out any remaining liquid.
Some keep the used marijuana to use it in a compress later.
7. Place the bowl of oil in the refrigerator for several hours. Once
cooled, the oil will rise above the water. Use a flat metal spatula to
pry the oil out of the bowl. It should come out easily in one piece.
8. Store the prepared marijuana oil in an airtight container either in
the refrigerator or at room temperature below 75 degrees.
Spread the marijuana coconut oil on bread, add it to your next batch of
cookies, or use it as a massage oil. This recipe is so versatile it’s
easy to see why it is a favorite in the cannabis community.