Coconut oil has various applications in food, medicine, and industry.
It’s high in saturated fat, slow to oxidize and resistant to rancidification. Consumption of high amounts of saturated fat are not so good but it is very effective for storing cannabinoids.
- 450ml or 1LB (16oz) Coconut Oil. Organic unrefined is the best.
- 28-84 grams or 1-3 ounces of dried marijuana. Depending on how potent you want it.
- Crockpot: Most have 3 heat settings and will work fine. An adjustable dial would work better.
- Fine Metal Strainer, Cheese Cloth, Thermometer and Water.
Prepare to monitor this recipe for 12-18 hours.
NOTE: For less weed taste, soak your buds overnight in water, and dry before grinding. This removes much of the chlorophyll that is responsible for most of the herbal taste.
Grind the cannabis extremely fine. A coffee grinder works great, but make sure not to get it too powdery. This will make it harder to strain out in the final process.
In the crockpot, add the coconut oil and enough water to float the oil in the pot. Set the dial on HIGH and allow the oil to liquify.
Slowly start stirring in the bud until the mixture is completely saturated. If needed, add more water.
Stick a thermometer in the pot with the lid closed on top, and monitor it until it reaches close to 250 degrees Fahrenheit or 120 Celsius. Turn the crockpot heat setting to LOW and stir. NOTE: Oil continues to rise in temperature after removed from heat, and takes longer to start cooling. A preemptive heat switch will help keep a more accurate temperature.
Periodically stir the mixture and check that the temperature stays around 250F – 270F degrees or (120C – 132C). An occasional flip from LOW to WARM setting may be needed to regulate the temperature. The mixture needs to stay below 320F or 160C degrees to avoid burning off the active ingredient. The water in the pot stops this from happening because it will evaporate first. Periodically add water throughout the process to keep the Cannabis submerged.
After 12 – 18 hours, turn off the crockpot and allow to cool for a while. Get the cheesecloth and double wrap it over your strainer. Place over a large container to catch the warm liquid.
SLOWLY pour the mixture into the cheesecloth and allow to drip. If it’s not too hot, wrap the plant material and squeeze out the hot oil. Continue until all the mixture has been squeezed out of the cheese cloth, you may need gloves. The remaining plant material can be saved to use for a topical compress or poultice. Although most of the medicinal properties lie within the oil still trapped in the spent bud.
Put the container of hot oil/water in the fridge over night and allow the oil to rise to the top. The water that was added during the process catches all the extra plant material and brown carcinogens from the mixture. This allows for a much cleaner tasting result.
Pop the hardened green coconut oil off the top of the water that sunk to the bottom, and discard the water. You are now left with a green chunk of coconut oil that is ready to use for the recipe of your liking.
Store in the fridge until ready to use. Allow to warm to room temperature before adding to recipes.
Coconut oil is a good substitute for most baking and can replace butter in many recipes. Some people like to add it to a hot beverage for an easy dosage.
The same recipe works if you want to use butter instead of coconut oil. Just remember butter has less saturated fat and can’t absorb as much THC. A ratio of 1-2 ounces of bud per pound of butter is normal.