Cannabis-Infused Coconut Oil

If I had to choose just one cannabis infusion to always have sitting in my kitchen, it would probably be Cannabis-Infused coconut oil. Seriously, this stuff is a game changer. Whether I’m baking cookies, making gummies, sautéing vegetables, or even stirring a spoonful into my morning coffee, coconut oil always comes through.

One of the things I love most about THC coconut oil is how incredibly versatile it is. Unlike butter, it has a longer shelf life, works beautifully in both sweet and savory recipes, and it’s a fantastic dairy-free option. Plus, thanks to its high saturated fat content, it’s one of the best oils for extracting cannabinoids from your cannabis.

Once you learn how easy it is to make, you’ll probably find yourself keeping a jar in the pantry at all times!

Why You’ll Love This THC Coconut Oil

• Extremely Versatile: Use it in baked goods, gummies, coffee… the possibilities are almost endless.
• Excellent Potency: Rich in saturated fats, making it one of the most effective carriers for THC.
• Long Shelf Life: THC coconut oil stays fresh much longer than cannabutter.
• Easy to Make: You only need a few ingredients and a little patience.

How to Make Cannabis-Infused Coconut Oil

Ingredients:

• 1 cup virgin coconut oil.
• 7–14 grams pre-decarboxylated cannabis flower.
• 1 tsp sunflower lecithin (optional).

Tools:

• Fine mesh strainer.
• Small saucepan or double boiler.
• Wooden spoon or silicone spatula.
• Heatproof glass jar with lid.
• Measuring cups and spoons.
• Cooking thermometer (recommended).
• Cheesecloth (optional).

Instructions:

1. Prepare the oil: Add the coconut oil to a small saucepan or double boiler and warm it over low heat until completely melted. If you’re using sunflower lecithin, stir it into the oil now.

2. Add the cannabis: Once the oil is melted, stir in your pre-decarbed cannabis flower until it’s fully coated with the oil.

3. Infuse gently: Maintain the temperature between 160–180°F (70–82°C) and let the mixture infuse for 2 to 3 hours, stirring every 20–30 minutes. Avoid letting the oil simmer or boil!

4. Strain the oil: Place a fine mesh strainer lined with cheesecloth over a clean glass jar and carefully pour the infused oil through it. Allow it to drain naturally before gently squeezing the cheesecloth to extract the remaining oil.

5. Cool and store: Allow the oil to cool completely before sealing the jar. Store it in a cool, dark place or in the refrigerator until you’re ready to use it.

Tips For Better Cannabis-Infused Coconut Oil

• Don’t Skip the Lecithin: While optional, sunflower lecithin helps cannabinoids bind more evenly throughout the oil and may improve consistency when making edibles.
  
  
• Label Everything: Write the infusion date and estimated potency on the jar so you always know exactly what you’re using.
  
  
• Keep the Heat Low: Slow, gentle heat preserves more cannabinoids and results in a cleaner-tasting oil.

Cannabis-Infused coconut oil is honestly one of those staple recipes every cannabis cook should know how to make. It’s incredibly versatile, easy to prepare, and once you have a jar sitting in your fridge, you’ll find yourself reaching for it constantly. Whether you’re making sweet treats, savory meals, or experimenting with new infused recipes, this oil becomes the foundation for so many delicious creations.

If you give this recipe a try, I’d love to see how you use it! Snap a picture, tag me, and show me what infused creations you come up with. 🥥

Happy cooking!