How to Make Canna Coconut Oil and Canna Honey
Written by Stephanie Hua and Coreen Carroll, the cookbook Edibles gives newcomers and cannabis connoisseurs alike the info they need to create an easy, safe, and enjoyable edibles experience. In addition to 30 low-dose recipes for small bites, this cookbook is loaded with info about dosages, portions, and how to create master ingredients (like canna butters and oils).
Below is an excerpt on how to first decarb your cannabis, and then how to transform it into canna coconut oil and canna honey.
Decarboxylation: How to Activate THC
We like to think of cannabis as a prized ingredient, a delicacy like a rare truffle or luxurious saffron threads. In the right hands, it can transform a dish into something transcendent. Once you unlock the mystery of working with this herb, the possibilities are limitless.
Proper decarboxylation is the key. Decarboxylation (commonly referred to as “decarbing”) is the heating process in which THCA, the nonpsychoactive acid form of THC, is converted into the psychoactive cannabinoid, THC. Without this step your edibles cannot reach their full potential (i.e., they just won’t get you high). So how do you do it?
Active time: 10 minutes
Inactive Time: 1 hour, 20 minutes
- Start with premium cannabis flower, more commonly referred to as bud. Like anything else, the better quality ingredient you start with, the better quality your end product will be—in this case, that includes taste, the potency of your infusion, and the quality of your high. We recommend weighing out a little more than you need for your infusion to account for loss in water weight during cooking. Or, if you plan on making multiple infusions, decarb all the flower you’ll need at one time. This technique can be used for any amount of cannabis, as long as it fits on the pan in one even layer.
- Preheat the oven to 275°F [135°C]. It’s important to allow 1 hour for your oven to preheat to ensure the temperature is consistent throughout. Line a sheet pan with parchment paper.
- Using scissors, snip off any large stems. 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—no opening the door to peek!
- 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. The flower loses its potency over time with extended storage, so it’s best to use it as soon as possible.
Note: Cooking with cannabis creates quite the aroma.
Canna Coconut Oil
We chose coconut oil because of its unique properties—versatility in liquid to solid form, health benefits, high smoking point, and a high saturated fat structure that efficiently binds to ingested cannabinoids and increases their bioavailability.
Active time: 30 minutes
Inactive Time: 28 hours
Makes: 1 1/2 cups | 310 g
- ¼ oz | 7 g decarboxylated cannabis flower
- 12 oz | 340 g coconut oil
- 2 cups | 473 g cold water
- Candy thermometer (optional)
- Fine-mesh strainer
- Tall 1-qt [960-ml] deli container or measuring cup
- 1-pt [473-ml] glass Mason jar with tight-fitting lid
- In a medium saucepan over medium heat, combine the cannabis, coconut oil, and water. Bring to just below boiling, 200°F to 210°F [95°C to 99°C], without stirring. We recommend using 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 [237 g] 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.
Sweet and luscious, canna honey is a luxurious and convenient way to incorporate cannabis into your diet.
Active time: 5 minutes
Inactive Time: 2 hours
Makes: 1 cup | 311 g
- ¾ cup plus 1 scant Tbsp | 273 g high-quality honey
- 3 Tbsp | 38 g Canna Coconut Oil, melted
- ½-pt [240-ml] glass Mason jar with tight-fitting lid
In a blender, combine the honey and canna coconut oil. Blend for 1 minute on high speed until thoroughly combined and transfer to a small bowl. Using a rubber spatula, scrape down the sides of the blender to get out as much honey as possible. Place the bowl in the refrigerator for about 2 hours until the mixture is chilled.
Remove from the refrigerator and whisk the mixture thoroughly. This second mixing helps set the emulsion, making sure it is evenly blended. Transfer the honey infusion to the glass jar and secure the lid tightly. Label the jar with the date and contents. Refrigerate for up to three months.
– – –
For more recipes involving the world of cooking with cannabis, be sure to check out Edibles.
Stephanie Hua is the founder and chief confectioner behind Mellows, gourmet cannabis-infused marshmallows handcrafted in San Francisco. She lives in the Bay Area.
Coreen Carroll is the executive chef and cofounder of the Cannaisseur Series, which has been creating cannabis dining experiences, events, and workshops since 2015. She lives in San Francisco.
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