Canna Coconut Oil

MAKES 1½ CUPS

From “Edibles: Small Bites for the Modern Cannabis Kitchen,” by Coreen Carroll and Stephanie Hua (Chronicle Books; $19.95). Using this infusion method, you can make a number of oils. The authors chose coconut oil because of its unique properties: versatility in liquid to solid form, health benefits and high smoking point.

INGREDIENTS

¼ ounce (7 grams) decarboxylated cannabis flower (see Note) 12 ounces coconut oil 2 cups cold water

EQUIPMENT

Candy thermometer (optional) Fine-mesh strainer Cheesecloth

Tall 1-quart container 1 pint glass mason jar with tightfitting lid

Instructions:

In a medium saucepan over medium heat, combine the cannabis, coconut oil and water. Bring to just below boiling, 200 to 210 degrees, without stirring. Use a candy thermometer for precision. Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup hot tap water to prevent the mixture from burning.

After 4 hours, remove the pan from heat and let cool for 10 minutes. Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-oil mixture. Use a rubber spatula to scrape out the pot, making sure you get all the oil and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible.

Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)

Pour the oil-water liquid into a tall container — make sure the container isn’t too wide or your oil block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit — that’s liquid gold in there! Cover and refrigerate for 24 hours.

Once the mixture cools, the oil and water will separate. Remove the oil block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the solid oil pieces out. Use a small strainer to scoop up any remaining oil bits.

In a small pot over low heat, melt the canna oil. Once melted, immediately turn off the heat and pour the oil into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to three months, or freeze for up to six months.

Note:

To decarboxylate cannabis, preheat the oven to 275 degrees. It’s important to allow 1 hour for your oven to heat to ensure the temperature is consistent throughout. Line a sheet pan with parchment paper. Using scissors, snip off any large stems from the buds. With a sharp knife, chop the cannabis into small, even pea-size pieces. Spread the herb evenly in a single layer on the prepared sheet pan. Bake, uninterrupted, for 20 minutes. Remove the pan from the oven and place it on a cooling rack. Once the decarbed flower is completely cooled, store it in an airtight container in the freezer until you’re ready to make your infusions.