Cannabis Infused Coconut Oil

One of the easiest and most versatile food items to make is cannabis infused coconut oil.

To make this, you’ll need:

• 30 grams of the combined strains of your choice or 30 grams of a single strain of your choice.
• 2 cups of coconut oil or 500 ml of MTC coconut oil (MCT coconut oil is the most efficient for quick absorption due to its medium carbon chains and will be easier to measure because it remains a liquid at room temperature).
• 2 tablespoons or 30 ml of Sunflower Lecithin.

This can also be done with a saucepan on your stove top and you can do an internet search for recipes and procedures, if you don’t own a Magical Butter Machine appliance.

The benefit of the Magical Butter Machine is that once you get it filled with your ingredients, you can just plug it in, select the temperature (160o F), then select the 8 hour button and walk away.

If you are making edibles for multiple people, this is an indispensable appliance because of its precision and time saving features. If you are making edibles for one person, this is not a machine you’ll likely use frequently.

Two cups of coconut oil, plus the leftover plant pulp may last one person approximately 2 months. The Magical Butter Machine website has recipes you can make to infuse everything from soup to nuts, so to speak. Personally, I’m just not there yet in terms of infusing a whole meal. Getting the dose right is tricky when you’re eating multiple infused food items. (Who knows? Next year at this time, I might be happily infusing soup for a quick lunch and gentle medication top-up through the day).

Decarboxylate your plant material:

You must decarboxylate your plant material first. The Magical Butter Machine doesn’t have a built in decarboxylation cycle and you’ll have to do this with any stove top method also.

I decarb in a covered casserole dish with a glass lid. This is to trap any cannabinoid volatile oils, terpenes or flavonoids from escaping. So, you preheat your oven to 240 degrees and place your bud a single layer deep in your dish. Then, cover it with a lid and bake it for 40 minutes. Once it’s done, take it out of the oven and let it cool. Don’t touch it or remove the lid until it has cooled and any of the released oils have had a chance to settle back down on the buds. (I had to use 2 dishes to decarb 30 grams, a single layer thick).

The lecithin shouldn’t be skipped because it is a fat and helps to make your finished product more effective, giving the cannabinoids additional fat to bind to and aiding in a quicker absorption rate. (This is important for many individuals’ circumstances especially if they are using it to treat a disease).

The other thing that isn’t addressed by either video is that the leftover plant material from the filtering process should be kept. You can add this pulp directly into a baking recipe on its own as it still contains valuable cannabinoids and will produce a nicely infused finished baked good.

Whenever I’ve made anything baked with my oil infusion, I always am careful not to use more than 1/3 of a cup of medicated liquid. You can see that 2 cups of finished infused oil will let you make 6 batches of baking and a 7th batch, once you use the plant pulp.

I would safely say, you’ll need to dedicate one day to the infusion process and baking a batch of something of your choice your first time around. This process will become quicker with practice and as your confidence level strengthens.

It’s also going to smell…very strong, so that may have a bearing on when and where you choose to make your first batch.

Have fun with the process and don’t be afraid to try. At the end of the day, remember this plant is a member of the herb family, and we all regularly cook and bake with herbs all the time.