Hi everyone!  Just wanted to post a small update here to let you know that I’ll be releasing a weed infused recipe e-book in the summer of 2018!  It’ll include 20+ weed infused VEGAN recipes for y’all, perfect for people just entering their edibles journey, or for the novice edible consumer.  Make sure to subscribe to the blog, or follow me on Instagram @plvntfood to keep up to date on release dates!

I’ve been getting SO many requests for this recipe, and questions about how I make my weed infused coconut oil, so I figured I’d go ahead and make this post for you guys!  As you all should know by now, I’m no stranger to the world of marijuana and cannabis infused cooking.  I’ve been an avid marijuana user since I was 14 years old (crazy, I know), and I really believe in the medicinal benefits of this amazing plant.  I’m going to give you guys some more information on that incase you’d like to learn a bit more about it!  If not, you’re welcome to skip to the bottom of this post for the recipe.

There are two active chemicals in marijuana that researchers think have medicinal applications. Those are cannabidiol (CBD), which seems to impact the brain without a high; and tetrahydrocannabinol (THC), which has pain relieving (and other) properties.

Marijuana use can be used to treat and prevent the eye disease glaucoma, which increases pressure in the eyeball, damaging the optic nerve and causing loss of vision.  Marijuana decreases the pressure inside the eye, according to the National Eye Institute: “Studies in the early 1970s showed that marijuana, when smoked, lowered intraocular pressure (IOP) in people with normal pressure and those with glaucoma.”  These effects of the drug may slow the progression of the disease, preventing blindness.

According to a study published in Journal of the American Medical Association in January 2012, marijuana does not impair lung function and can even increase lung capacity.  Researchers looking for risk factors of heart disease tested the lung function of 5,115 young adults over the course of 20 years. Tobacco smokers lost lung function over time, but pot users actually showed an increase in lung capacity.  It’s possible that the increased lung capacity may be due to taking a deep breath while inhaling the drug and not from a therapeutic chemical in the drug.


Marijuana use can prevent epileptic seizures.  Cannabinoids (CBD) & tetrahydrocannabinol (THC), control seizures by binding to the brain cells responsible for controlling excitability and regulating relaxation.

CBD may help prevent cancer from spreading.  Cannabidiol stops cancer by turning off a gene called Id-1. Cancer cells make more copies of this gene than non-cancerous cells, and it helps them spread through the body.  Researchers studied breast cancer cells in a lab that had high expression levels of Id-1 and treated them with cannabidiol. After treatment the cells had decreased Id-1 expression and were less aggressive spreaders.

Medical marijuana users claim the drug helps relieve pain and suppress nausea, the two main reasons it’s often used to relieve the side effects of chemotherapy.  In 2010, researchers at Harvard Medical School suggested that that some of the drug’s benefits may actually be reduced anxiety, which would improve the smoker’s mood and act as a sedative in low doses.

The list goes on as far as the medical benefits of marijuana, and if you want to read more of the information that was provided above, you can click here to read more about the health benefits of marijuana.  

Ingesting marijuana will give you more of the medical benefits than smoking will, which is why I like to eat edibles.  The high is a bit different, and takes longer to kick in compared to smoking.  When smoking, usually you’ll feel the high instantly after your first hit.  Your high could last anywhere from twenty minutes to an hour depending on the quality of the weed / how much you smoked.  With edibles, you won’t notice the high for about an hour or two.  Once it kicks in, you’ll be at peak high for at least an hour, but the high itself could last 4-5 hours.  It’s a lot stronger than smoking, so if you’re new to edibles I would suggest eating a very small dose your first time to gauge out how much you think you can handle.  For example, I have a very high tolerance to weed because I smoke quite a lot on a daily basis, but I can only ingest about 50mg THC total before I feel “too high”.  But my boyfriend can easily ingest 200mg THC and he’s fine.  It really varies person to person, so make sure you test it out for yourself to see what works for you.  I know this is a long read, but let me teach you how to make this amazing oil!


So first, you’re of course going to need some marijuana.  I personally like to use a sativa dominant hybrid for edibles, that way you won’t become a huge couch potato like you would with an indica.  Different types of weed have different benefits medically, but for me I really enjoy sativa dominant hybrids.  When cooking with weed, you don’t necessarily need to get the highest quality, top shelf weed.  I like to use a lower quality weed that isn’t trimmed (meaning the stems and leaves are still attached), mainly because it’s far cheaper than top shelf weed.  Obviously, feel free to use whatever kind of weed you’d like / can get your hands on.  For my recipe, you’ll need 28 grams (one ounce) of weed, per 14 ounces of coconut oil.  This makes each tablespoon of oil equal 100mg THC (depending on the percentage of THC in the weed you use), which is the dosage I like to work with when making edibles and such.  This way, your edibles don’t have a really overwhelming weed flavor, and they don’t end up turning dark green, meaning they’ll be a bit more discrete.

Let’s actually talk about dosage while we’re at it.  To figure out the dosage, we first need to identify the percentage of THC in the strain we’re using as raw material for our edibles. Most of today’s strains are tested somewhere between 15-20% of THC when grown properly, some weaker material might only have 10%. We will calculate with 10% to simplify things:

• 1 gram of cannabis equals 1,000mg of dry weight, with a total THC content of 100mg.

• Beginners can start off with as little as 5-10mg THC per serving, assuming they might one to eat more than just one (e.g. one cookie).

So, if there are 2,800mg of THC in 28 grams of weed (one ounce), and there are 28 tablespoons in 14 ounces (the amount of coconut oil we use), that makes our oil come out to 100mg per tablespoon.  This is the dosage I use for this current recipe, but if you’re adjusting the amount of weed or oil used, you’ll have to do your math accordingly.

Theoretically, just 2g of dried bud would be enough to infuse 20 beginner-friendly cookies or edibles with 10mg of THC. 

The first thing we’re going to do with our weed in order to turn it into oil, is decarboxylation.  Let me explain to you a little more about what that actually means.  All cannabinoids contained within the trichomes of raw cannabis flowers have an extra carboxyl ring or group (COOH) attached to their chain. For example, tetrahydrocannabinolic acid (THCA) is synthesized in prevalence within the trichome heads of freshly harvested cannabis flowers. In most regulated markets, cannabis distributed in dispensaries contains labels detailing the product’s cannabinoid contents. THCA, in many cases, prevails as the highest cannabinoid present in items that have not been decarboxylated (e.g., cannabis flowers and concentrates).  THCA has a number of known benefits when consumed, including having anti-inflammatory and neuroprotective qualities. But THCA is not psychoactive, and must be converted into THC through decarboxylation before any effects can be felt.

What causes decarboxylation?  The two main catalysts for decarboxylation to occur are heat and time. Drying and curing cannabis over time will cause a partial decarboxylation to occur. This is why some cannabis flowers also test for a presence of small amounts of THC along with THCA. Smoking and vaporizing will instantaneously decarboxylate cannabinoids due to the extremely high temperatures present, making them instantly available for absorption through inhalation.  While decarboxylated cannabinoids in vapor form can be easily absorbed in our lungs, edibles require these cannabinoids present in what we consume in order for our bodies to absorb them throughout digestion. Heating cannabinoids at a lower temperature over time allows us to decarboxylate the cannabinoids while preserving the integrity of the material we use so that we may infuse it into what we consume.

When I decarboxylate my weed, I turn my oven to 200F, transfer the weed to a dry baking tray, and bake for 15 minutes.  You want to make sure your oven is no hotter than 235F, otherwise you could burn your product, and you also don’t want to allow it to be in the oven for longer than 40 minutes total.  The amount of time you want to decarboxylate your weed is up to you, the longer you let it go, the stronger your oil will end up being.  But for my recipe, I like 200F for 15 minutes.


Once you take your weed out of the oven, you’ll notice it will look slightly toasted, and will be very fragrant.  That’s something that is definitely going to happen throughout this whole process, so just be very aware that whatever area you are cooking the oil in, will smell a lot like weed for the day.  You’ll want to transfer your weed to a very dry blender or food processor and just pulse a few times until it’s ground up slightly.  You don’t need to completely pulverize it, you want there to be some chunks still, but just not huge nuggets of weed.

Once your weed is all ground up, we can wrap it and get it ready to cook!  You’ll need some cheesecloth and cooking twine to do this.  Double layer your cheesecloth and cut it into a large rectangle.  Pour out your weed, in a flat / even layer, and start rolling.  Fold in the sides first, and then roll up like a burrito.  Once you have it rolled, cut 4 long pieces of twine, slide them down the cheesecloth & tie in a triple knot.  I like to do this just to insure that the twine doesn’t come undone while cooking, because then you’ll just have a huge, really hard to strain out mess on your hands.  Cut the twine so that you don’t have much excess hanging around, and pop this guy in the freezer!  Why the freezer?  This helps to release the trichomes in the marijuana to produce a more pure oil.  Freeze this for twenty minutes.


While your weed is in the freezer, we can prep our oil & slow cooker.  I like cooking my oil in a slow cooker because it makes sure you get even heat distribution throughout, and it will stay at a steady temperature, making sure the oil doesn’t burn.  You’ll want to turn your slow cooker on the ‘low’ setting and allow it to start getting warm.  Ideally you want 187F for cooking weed oil, but the low setting comes just in under 200F so it works perfect for this.  You’ll also want to use organic virgin coconut oil.  You can substitute olive oil, or other cooking oils, but I find the high fat content of coconut oil really soaks up all that weed the best.  You also want to make sure you never are using a microwave in any part of this process, to either heat up your coconut oil or your weed infused oil after it’s made.  A microwave can damage some of the compounds in the weed, so make sure to not microwave any step of this if possible.  If your coconut oil is solid, you’ll have to melt it down to measure it out before adding to the slow cooker.  I like to just set my coconut jar on top of my oven / stove while my weed is decarboxylating, and usually that will have it melted in no time.  For this recipe you’ll need 14 ounces of coconut oil.  Measure that out, and add it to your slow cooker.  Allow everything to come up to temperature while your weed is in the freezer.


Once your weed is done in the freezer, you can add it to the slow cooker & oil.  Make sure you flip it around a couple times, spoon some oil over the top, and really move it around in there to make sure oil is fully saturating the cheesecloth full of weed.  Put the lid on and allow it to cook for four hours.  You’ll want to go in and stir the oil around every 45 minutes or so, and make sure to flip the cheesecloth over half way through.

Once your four hours is up, you’ll notice the oil will be a dark green color.  That’s what you want.  It’s honestly amazing to me to watch a clear oil go to being this dark emerald green in just a few hours.  You’ll also notice that it will be very fragrant, both of coconut oil & weed.  Get a large bowl or measuring cup ready, and place a fine mesh strainer on top of it.  Transfer your cheesecloth into the strainer, and pour the oil from the slow cooker over top so it goes through the strainer and into the bowl.  Allow your cheesecloth to sit and drain over the bowl for about 30-45 minutes until it’s cooled down enough for you to squeeze it.  It really will take that long trust me, theres molten oil inside of that thing that will burn you and that’s no fun.  Once it’s cooled, make sure you wring it out really really well, you’ll get almost double the amount of oil if you wring it out properly… so much oil gets trapped inside of that cheesecloth!  Once you have everything strained out, simply transfer it into very clean mason jars, screw on the lids, and keep in the fridge.  You don’t necessarily have to keep this in the fridge, but I prefer to.  When I need to re liquify it, I simply heat a shallow pot of water over low heat on the stove and just stick my mason jar in there until enough has melted to where I can measure it out.

For cooking with this, you’ll have to do some math to make things dosed properly.  With the oil I make, it equates to 100mg THC per tablespoon of oil. So say I’m making cookies, and my cookie recipe makes 12 cookies & I want each cookie to be 20mg THC each.  You’ll need to use 2.5 tablespoons of weed infused oil in that recipe to make each cookie 20mg.  If your recipe calls for say, 1/3 cup of oil?  Add your 2.5 tablespoons into a 1/3 cup measuring cup, then top the rest of the amount off with normal liquified coconut oil.  Make sense?  Obviously the amount / dosage will vary depending on what recipe you’re using, and what you want the overall dosage to be.  You can use this oil in any recipe that calls for oil, or most that call for vegan butter.  It just takes a little math to get things right, but it’s nothing too hard.

Well, that’s my super long post about how to make weed infused coconut oil.  If you guys have ANY questions at all, please don’t hesitate to send me an email at brianna@plvnt.com, or reach out to me on instagram @plvntfood, I’m happy to answer any questions you guys have about this recipe, or dosing in general.  Weed responsibly & enjoy this recipe!



Weed Infused Coconut Oil

Learn how to make your own weed infused coconut oil at home, measuring out to 100mg THC per tablespoon of oil. 

Prep Time 35 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Author Brianna Gallo


  • 28 grams marijuana (we used a sativa dominant hybrid)
  • 14 ounces virgin coconut oil


  1. Place your weed on a baking tray and bake at 200F for 15 minutes to decarboxylate the weed. This converts the THCA into THC so that you get high when you consume the oil.

  2. Once your weed is decarboxylated, grind it up coarsely. You don't want it to be too fine / powdery.
  3. Heat up your slow cooker on low (ideally you want 187F but the low setting comes just in under 200F so it works perfect). Add in your coconut oil to melt it down if not already melted (do not microwave the oil to melt it!). 
  4. Wrap your ground up weed in a cheesecloth and secure with a few sections of twine to make sure it doesn't come undone. Make sure you make the weed into a flat, even layer in the cheesecloth and not just a big ball. 

  5. Freeze the cheesecloth of weed for 20 minutes. This helps to release the trichomes in the weed to produce a more pure oil. While this is in the freezer, allow your coconut oil to become warm by sitting in the slow cooker on low. 

  6. Fully submerge and saturate the cheesecloth of weed in the coconut oil. Using two spoons press it firmly to the bottom of the slow cooker until it seems the oil has fully penetrated. 
  7. Cook this for 4 hours, making sure to flip the cheesecloth and re saturate half way through & stir the oil around about once every 45 minutes. 
  8. Once it's done, wring out the cheesecloth of weed over the slow cooker very well (make sure you've allowed it to cool a bit so you don't burn yourself). Try and get as much oil out as possible (also try and wear gloves if possible, or wash your hands really well to keep the oil clean). 

  9. Pour the oil through a fine mesh strainer into a mason jar. Store in the fridge. You can also use this as a body lotion as well, it has several healing benefits. 

155 thoughts on “Weed Infused Coconut Oil

  1. Hi so I put in 14z decarbed weed into half cup
    Coconut oil and put it on low for 8 hours in the slow cooker.
    My oil was not potent. Did I cook it for too long?
    My crockpot was at 200 f, is that too hot? I was also not home to stir it. Please help.

    1. You need to stir it to get everything incorporated since the oil doesn’t fully cover all the weed in cheesecloth, so my guess is that either part of your weed just wasn’t infused or your weed wasn’t potent to begin with!

  2. So happy I came across your site!! I made this recipe and it is great, but I am confused on the calculations. When I infused the 14 oz if oil, I lost a lot of the oil and ended up with over a cup. I squeezed the crap out of it, as did my husband and that’s all we got. So, when I am calculating my thc percentage will I use the 14 oz of product I started with to calculate, or the amount of oil in my final product?

    1. There’s nothing to do to make it more “palatable” it’s going to taste like weed any way you make infused oil or butter. Don’t eat it on its own, obviously put it into other foods so that those mask the flavor a bit if you’re not a fan on its own.

  3. Just made my first batch and it came out more amber instead of green. What did I do wrong? Did I ruin the product? 😕

    1. Sometimes it’ll turn amber depending on the quality of the weed you used or if you cooked it at a too high temp! Mainly bc of the weed though.

      1. Thx. Used low temp. I had three different strains in there and I did notice a color difference even before decarb. Sampled the gummies last night and was just right. Thx so much for prompt reply🙂

  4. Hi, hows it going? you have a great thread here. I learned lots from your recipe about coconut oil. I always decarbed my weed and put it straight into chocolates. I didn’t get very good treats, considering the flower I grew would mess up the best stoners I know. I wasted quite a bit of good weed over time, I really didn’t realize what a science this was. Unfortunately, I was only doing half a job all this time. thanks for sharing your recipe and the explanation of how and why you take the steps you do. I’ll let you know how things work out. Should be good since reading your recipe. thanks again, peace!!

  5. Hello. What is the best method of softening or liquifying the infused coconut oil once it’s solid? Is a water bath ok?

  6. Hi, Let me start by saying…GREAT post, very informative. I make infused coconut oil all the time. The people I have “test” for me after, always tell me my eddies are comparable to dispensary product. I recently made a batch that I am unsatisfied with. I have been making and eating eddies for years, but the high with this batch is weird. I was wondering IF I could put the oil back in the crock, add a different marijuana that I like and change that high up a bit?

    1. Hey, doing that won’t really do much besides maybe make the oil stronger. I’d suggest making a different batch of oil using a strain you like the high of from smoking.

      1. When you infuse 15 grams of dry-weighted marijuana into the amount of oil and you subtract 1/2 cup of canna-Oil. Do U still get the same amount of THC? So like, I’ve made 2 cups of canna-oil which in all together equals 3750mg of THC and I take 1/2 cup, do I still have 3750mg in that 1/2 cup or 937.5mg?

  7. Hi I have a question, I’m making thc infused coconut oil tonight and I want to make it off the charts potent, so to do this do I use more flowers or a stronger strain? I know the OP is 3 years old but I figured wtf. Thanks

  8. Hi PLVNT,

    Great instructions. Do you know what the saturation point (mg to ml) of coconut oil is? I’d like to make a saturated solution, almost like an essential oil, for use in recipes.


  9. these comments…smh….some people are asking questions that shouldnt have ever been formulated in the first place! lol. anyways awesome recipe. im going to try it out tomorrow. ps you should never soak your weed in water unless its fresh,flash frozen, and your going to make bubble hash/rosin….not edibles smh. thanks again!

  10. I’m experienced in making home made edibles but today I tried something different. I’m talking about my decarb part. I normally do 240 for 40 min and leave it to simmer in my crock pot for about 10 hours. They have a great punch and hit great, but today I did 18 minutes on 310 with intervals of 5 minutes then stir two times and 4 minutes and stir another two times. would you be able to answer my question on how long should I leave My material in the crop pot for? and placing it in the freeze i’ve heard of that method before could you explain a bit more?

  11. I made 12jars of coconut oil I’ve done it before but it was getting a bit hot so I turned off for a moment and like butter added water trying to
    But it boiled for 3 min I transferred pans and left off heat. Is it ruined? Or should it be ok?

    1. Yes the oil gets very hot. You unfortunately just have to let it sit uncovered for a while to cool. Making oil is not the same as making butter, and sadly adding water to the oil completely ruins it :/ you won’t be able to use it now that there is water in there. Even with butter, the water isn’t added to help it cool it’s added to help separate it. Sorry you ruined that much oil 🙁

  12. I just read your article and all of the blog responses. Nice conversation. Thanks.

    I have a question that was just barely touched on in the previous list of comments. It has to do with the maximum THC strength one can create in Coconut oil. I.E., when is the coconut oil “saturated” with THC? I do know that the rate of infusion of THC into and throughout the Coconut oil depends upon the concentration of THC in the oil as the process proceeds. Actually,iI is the gradient in the THC concentration that controls the rate of diffusion.

    Does Coconut oil reach a Saturation limit during the process in your recipe? Is there a maximum Amount/Concentration of THC that can be infused into Coconut oil.? What is the Saturation point for THC being infused into Coconut Oil? Or, is it a taste thing?

    Many thanks.

  13. Hi! I have a question 🙂 so I’m in the process of making 8oz infused cannabis coconut oil. I am the type of person that likes a mellow buzz (5-10mg) is enough to get the job done. Even though I smoke more than edibles, I noticed when I take edibles i kind of have a low tolerance. I won’t go over 10mg.

    I decarbed homegrown shakes (leaf,flower,stem) and Im trying to figure out the math part.
    I want between 5-10mg per serving. I googled how many tablespoon is in 8oz and it says 16ct. Do you know any tips on how I can make only one tablespoon or even teaspoon to be between 5-10mg(10mg is max)

    Also I’m don’t know the percentage of thc In my homegrown shakes…

    I’m thinking of doing (1 gram) to 1 cup coconut oil to start.
    What do you think?

    1. Hi! So of course you have a different tolerance to edibles vs smoking, they are very different and effect your body differently, so just like you’d build a tolerance for
      Smoking you have to do
      That with edibles as well! And unfortunately if you don’t know the THC % of your product you won’t be able to properly calculate the dosage exactly. My best advice is to just experiment with a couple batches of oil adding different amounts of weed to each and see which you like the best.

    2. I just made the oil did not freeze it. I noticed that it has a thick layer of something on top and on bottom I see the oil. Do I mix this before I use it? Or take that top layer off?

  14. Greetings. I am trying to get a high potent teaspoon of oil.. ideally 200mg in the teaspoon. I have tried a 4 to 1 ration and the oil seemed to be absorbed by the flower lol… please help… what is the highest ratio you have tested?

    1. If your weed is absorbing oil…… then I don’t think it’s legit weed? The plant itself does not absorb oil like that. Also it is impossible to get a 200mg per TEASPOON dosage as oil cannot hold that much THC in it and there’s no way to get weed strong enough, it doesn’t exist. If you read thoroughly through the dosage instructions on my post, you’ll find what I use makes the dosage 100mg per TABLESPOON. That’s about the most potent oil you’ll be able to make not in a lab!

  15. I don’t have a slow cooker. Can I use a double boiler, and how do I go about it?

    My double boiler is the DIY type: heat-resistant glass bowl over a pot of boiling/simmering water.

  16. Hi, for the last 5 yrs. I have been using coconut oil mixed with other oils for my skin. Can I use this process to infuse coconut oil for my skin?

  17. Hello. I have a question. I have a bunch of low shelf weed that I’d rather not smoke. If I made this oil with it, would that increase the potency if I consume it as an edible? If so, would this recipe for sufficient, or should I double the amount of weed?

Leave a Reply