Infused Coconut Oil

by Luke Abelardo

Infused Coconut Oil

Cook Time 2 hours

Make a herb-infused coconut oil in 3 steps. With amazing versatility—edibles, topicals, lube and more—this vegan oil has endless uses!

Ingredients

  • 14-28g Decarboxylated Botanicals, per cup of Oil used
  • 2-5 cups Refined Coconut Oil
  • 1 tablespoon Magical Sunflower Lecithin, per cup of Oil
  • Airmid Decarb (sold separately) and Thermometer

Directions

  1. Decarb your botanicals in your Airmid Decarb (sold separately) or you may decarb using aluminum thin foil and set high in an oven for 15-30mins.
  2. Place all of the ingredients into the Herbal infuser and secure the lid.
  3. Set your temperature to 160°F and then press the 2 HOUR button.
  4. After the cycle is complete, unplug the unit and remove the head of the appliance. 
  5. Grab a large bowl or measuring cup and secure your filter bag in it (Warning: Hot). Pour the contents slowly through your filter, squeezing gently to get all of your extraction.
  6. Pour directly into a tray, formed molds, or other storage container and set in the fridge.

Recipe Note

For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference. 

The biggest difference between unrefined (organic) and refined coconut oil is the taste. The unrefined will have a big coconut flavor, and the refined will have a neutral taste with very little or no coconut flavor. Do not use cold, firm coconut

You can use as little as 3-5grams of decarboxylated botanicals per set depending on the desired outcome. The less amount of botanicals, the less potent it is.

You may try an online calculator to see the desired amount of potency for your needs.

 

 

Back to Recipes