Cannabis Coconut Oil

Coconut oil — especially MCT oil — is one of the best carriers for cannabis extraction. Its high saturated fat content binds more cannabinoids per volume than butter, it's naturally shelf-stable, vegan, and works in both edible and topical applications.

If you haven't already, decarboxylate your cannabis first — this is required for any fat-based infusion.

MCT vs Virgin Coconut Oil

What You Need

• Decarboxylated cannabis — 7–14g per cup of oil
• Coconut oil (MCT or virgin) — 1 cup per batch
• Sunflower lecithin (optional but recommended) — 1 teaspoon per cup
• Double boiler, slow cooker, or infusion machine
• Cheesecloth or fine mesh strainer
• Storage container (mason jar or squeeze bottle)

Method: Double Boiler

1. 01

   Set up a double boiler

   Fill the bottom pot with 2 inches of water. Place the top pot or heat-safe bowl on top. This indirect heat prevents burning.

2. 02

   Melt coconut oil and add cannabis

   Add 1 cup coconut oil to the top vessel. Once melted, stir in decarbed cannabis and lecithin (if using).

3. 03

   Maintain 160–180°F for 2–4 hours

   Keep the water at a gentle simmer. Stir every 20–30 minutes. The oil will turn green as it extracts cannabinoids.

4. 04

   Strain through cheesecloth

   Line a strainer with cheesecloth over a heat-safe container. Pour the oil through and squeeze gently.

5. 05

   Store in an airtight container

   MCT oil stays liquid at room temperature. Virgin coconut oil will solidify — use a wide-mouth jar for easy scooping.

Alternative: Slow Cooker Method

Same process as the slow cooker cannabutter method: combine oil, cannabis, and lecithin on LOW for 4–6 hours, stirring hourly. No water is needed since coconut oil doesn't burn as easily as butter.

Dosage

Calculate potency the same way as cannabutter using our dosage calculator. Because coconut oil has a higher saturated fat ratio than butter, extraction efficiency is typically 5–10% higher (use 85% as your default).

Storage

• Room temperature: 2–3 months in a dark, airtight container (MCT stays liquid; virgin solidifies)
• Refrigerator: 6+ months
• Freezer: 1 year — portion into silicone ice cube molds for easy use

Troubleshooting

• Oil tastes too green/earthy: Cannabis was ground too fine, releasing excess chlorophyll. Use a coarser grind next time.
• Inconsistent potency between batches: Stir more frequently during infusion, and use a thermometer to maintain consistent temperature.
• Oil is cloudy: Normal for virgin coconut oil. MCT should be clear — cloudiness in MCT means plant particles passed through the strainer. Re-strain through a coffee filter.