You know what they say,
“Delete an entire website once, shame on you. Delete an entire website once, wait… Why didn’t you back that shit up?”
For those of you who are familiar with Wake & Bake: a blog, you know that there used to several helpful posts about cooking with cannabis… Until I accidentally deleted the whole damn thing without ever backing it up. So now, I’m back to share the one tutorial that’s completely essential in learning how to have your very own homemade-edibles-throw-down:
The Cannabis Infused Coconut Oil Tutorial
This cannabis oil tutorial is the easiest on the planet. Well, it’s the second easiest on the planet. This is an updated version of the Green Monsta tutorial that was in the first edition of Wake & Bake. This tutorial includes a section about decarboxylation and recommends the use of Sunflower lecithin, because I’m fully convinced that it’s the way to go. Don’t let the tech-y “D” word fool you though. Decarboxylation is as easy as pie… cannabis infused pie. Which you will be able to make using this infused coconut oil.
I also recommend that you try to infuse your oil at 160°. Why? Because we’re trying to keep terpenes, flavonoids and cannabinoids in tact. Since you’ve already Decarbactivated your cannabis, that temperature is sufficient for infusing all of the canna-goodness into your coconut oil. You can do this by using a thermometer and checking your crock pot regularly to make sure it doesn’t get too hot. I’ll be experimenting with making it in the oven and will update this post if that proves to be useful.
Fun fact: I now use a Magical Butter for making all of my oils because it’s easy and temp controlled. If you make oil more than a few times a year or if it’s your only method of consuming marijuana, I’d highly highly highly recommend it. It’s an amazing machine that turns your kitchen into an edibles discotheque (read: it does this really colorful blinking extravaganza while making your oil).
A couple of tips for beginners:
- Try to use organic shake or trim whenever possible.
- I made some monster batches and teeny batches when I was making Wake & Bake: a cookbook. You can make smaller or larger batches than the one below by using a 1:1 ratio, making sure to use enough coconut oil to cover the weed completely.
- If your oil ever begins to smoke, remove from heat immediately and let it cool a bit before beginning the process again with your crockpot on the lowest setting. If possible, get a thermometer up in there and try to keep it around 160°.
- If you don’t have a crockpot, you can make the oil in a double boiler on the stove. Just follow the same instructions, use a thermometer and keep it around 160°.
- You don’t have to finely grind up the cannabis ( I think it makes it harder to strain, and doesn’t improve flavor or potency), but break it up a bit before you decarboxylate so you can fit more in your oil.
- Have fun! Don’t fret over your canna-oil when it’s in the pot. People on the internet make this much more complicated then it has to be. This is a simple process and it should be enjoyable, not stressful.
- Always decarboxylate your marijuana and add sunflower lecithin if possible. Click on the links for more information.
- Test your dosage before using in recipes. Don’t know how much to use? Find out how to calculate your dosage.
FYI… Wake & Bake: a cookbook (the Second Edition) is now ON SALE in Hardcover , Softcover and Digital Download. It’s the perfect gift for your friends or that one stoner aunt in the family.
Before you Begin
1.Preheat your oven to 250°.
2. On a pyrex dish or baking sheet, spread your trim out in a thin layer. Cover.
3. Bake for 1 hr.
Making the Oil
1. In a crockpot on low/warm, melt:
1 Cup Coconut Oil
1 Cup (about 7-14 grams) Decarboxylated Organic
Cannabis Trim, Shake or Buds (broken up a bit)
1 t Sunflower Lecithin (optional but recommended)
Stir every half hour or so checking the temperature to make sure it stays around 160°. After 2-3 hours of heating and steeping, turn off the crockpot and allow the oil to cool before moving onto the next step.
3. Set up your strainer so it fits snugly in a container. Line with a large piece of cheesecloth.
5. Using a string or twist tie, gather the cheesecloth around the plant matter and secure.
6. Squeeeeeeze that sh*t.Save this satchel to make High Chai.
7. Pour oil into a pint jar and place in the fridge until cool. Seal with a lid. Store in refrigerator or in a cool, dark place.
If you don’t know how much to take, check out this post on dosage to help figure out where to start and what works for you.
Let me know if you have any other questions! I’d love to hear from you.
*This recipe is not intended for those who live in states and nations where cannabis is still illegal. Please support legalization efforts in your area. Always test the potency of your oil before incorporating it in these recipes. Do not operate heavy machinery under the influence of cannabis in any form. Remember to label your finished product and keep out of reach of children, pets and unstable adults.