The Clog (Cannabis Blog)

CannaCoconut Oil

by in Recipes September 19, 2018

Cannabis Coconut Oil

Coconut oil has been a superfood superstar for the last few years with its praises being sung for its delicious healthy saturated fats that can aide in boosting your brain and body. You can eat it, brush your teeth with it, spread it on your body as a moisturizer and use it in intimate ways in the bedroom.

When cannabis is added it becomes a super-duper food!! 

I find CannaCoconutOil the easiest oil to eat straight on its own for daily nutrition. The natural delicious flavour of coconut stays true even after hours of cooking to extract the cannabis. If you are following a strict raw diet (consuming nothing cooked over 108*F, CannaCoconutOil is my favourite daily Cannabis base. You can make it in a very high concentration using a low and slow technique and then dilute it with raw coconut oil which melts at 76*F (24*C) keeping within raw guidelines. 

The ratio of cannabis to coconut oil is the same in other recipes and the technique is the same as making CannaButter, cooking with water over a low, slow simmer always having water in the pan to not burn the cannabis.

 

Simple CannaCoconutOil Recipe

Ingredients:

1 Pound of Coconut Oil (500gms)

1 oz decarboxylated cannabis bud 

1-5 cups of water 

Decarboxylate your Cannabis.

Melt coconut oil in a 4 qt sauce pan on medium heat

Add Cannabis and allow to saute slightly or lightly sauté to evenly coat cannabis with butter.

Add 1-3 cups of water and turn up heat bringing to slow simmer. 

Lower heat and simmer gently on low for 3 hours adding water as needed to prevent oil and cannabis from reaching the bottom of the pan and burning. 

There should always be 1-2 inches of water in the pot so the cannabis and fat concentrate can cook for maximum extraction. 

Be sure to stir often and scrape down the sides of the pan. Also, never leave unattended. Keep the flame on low.

Low and slow is the way to go!

After cooking for 3 hours, strain through a cheesecloth lined strainer into a heat-proof glass bowl or large measuring glass. Be sure to squeeze out all the excess water and coconut oil left in the cheesecloth until dry so not to waste any product.

Refrigerate for several hours or overnight. The coconut fat solids will rise to the top and the liquid will remain on the bottom.

Take a warm knife and loosen the coconut oil raft so you can pull it off of the water and set aside. 

Discard water. 

There may be some brown residue on the bottom of the raft or disk of coconut oil. Scrape this off with a knife and save in a small glass jar or plastic container clearly labeled to use in recipes with very strong flavors such as garlic. This residue is high in concentration but may have a bitter taste and it is easy to conceal with garlic or curry powder.

To store in glass jars simply remelt CannaCoconutOil over a double boiler or a bowl of very hot water and pour into storage jars.  Label the jar clearly to denote that it is cannabis coconut oil!

Auntie Mary

NOTE: This recipe works really well in slow cooker or crockpots. Simply heat crockpot on high, melt coconut oil, add decarboxylated cannabis bud and bloom, add water, lower heat  to low, cover and cook for 5-8 hours checking water level and stirring occasionally.

 

About Trevor & Karen Blake
We have put this information together to educate and empower you in a very simple way - and to entertain you along the way too! Enjoy the ride, and don't forget - we are here to help you on your journey Marie y Juan

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