How to Make Cannabis-Infused Coconut Oil
Three methods for making potent cannabis-infused coconut oil — stovetop, slow cooker, and mason jar — plus storage tips and recipe ideas.
Editorial Notes
BatchCraft Editorial Team
Chaady Research Desk
Content is written for educational recipe-planning use and cross-checked against the calculator, recipe gallery, and process guidance already published on the site.
Published 2026-03-13
Recipe and planning pages are designed to work with the BatchCraft calculator workflow, including serving-size assumptions, prep notes, and batch-planning helpers.
Why Coconut Oil?
Coconut oil is the best all-around carrier for edibles. It has the highest saturated fat content of any common cooking oil (82%), which means more binding sites for active compounds. It's also flavor-neutral (refined), shelf-stable, and works in everything from gummies to smoothies to topicals.
| Carrier | Saturated Fat | Shelf Life | Best For |
|---|---|---|---|
| Coconut oil | 82% | 6+ months | Gummies, baking, smoothies, topicals |
| Butter | 63% | 2-3 weeks | Baked goods, toast, pasta |
| Olive oil | 14% | 1-2 months | Savory dishes, dressings |
| MCT oil | 100% | 1+ year | Coffee, capsules, sublingual |
Refined vs. Virgin Coconut Oil
- Refined — No coconut flavor or smell. Best for edibles where you don't want coconut taste.
- Virgin (unrefined) — Distinct coconut flavor and aroma. Works well in tropical recipes, smoothies, and chocolate.
- For most edible recipes, use refined. The neutral flavor lets you add it to anything.
What You'll Need
- Coconut oil — 1 cup (240g)
- Decarbed material — 7-14g depending on desired potency
- Cheesecloth or fine mesh strainer
- Mason jar or airtight container for storage
- Use the BatchCraft Calculator to determine exact amounts for your target dose
Method 1: Stovetop Double Boiler
- 1Create a double boiler: fill a saucepan with 2 inches of water, place a heat-safe bowl on top.
- 2Add coconut oil to the bowl. Heat on medium-low until fully melted.
- 3Add decarbed material. Stir to combine.
- 4Maintain temperature at 70-95°C (160-200°F) for 2-3 hours. The water should gently simmer, never boil vigorously.
- 5Stir every 15-20 minutes.
- 6Strain through cheesecloth into a mason jar.
Method 2: Slow Cooker
- 1Add coconut oil to slow cooker. Set to "Low" and let it melt.
- 2Add decarbed material. Stir.
- 3Cook on "Low" for 4-6 hours, stirring every 30-60 minutes.
- 4Strain through cheesecloth into mason jar.
This is the easiest method — see our full slow cooker guide (same technique, just with oil instead of butter).
Method 3: Mason Jar (Oven)
- 1Combine decarbed material and coconut oil in a mason jar.
- 2Seal finger-tight. Place on a baking sheet in a 95°C (200°F) oven.
- 3Bake for 2-3 hours. Remove and shake gently every 30 minutes (use oven mitt).
- 4Remove from oven, let cool, then strain.
The mason jar method produces the least kitchen odor because everything stays sealed during infusion.
Storage
Infused coconut oil is one of the most shelf-stable infusions. Store at room temperature for 2-3 months, in the fridge for 6+ months, or freeze for 1+ year. Use ice cube trays for pre-portioned servings.
10 Ways to Use Infused Coconut Oil
- Blend into smoothies or protein shakes
- Add to coffee (bulletproof-style)
- Substitute in any baking recipe calling for oil or butter
- Make gummies (see our gummy guide)
- Fill capsules for precise dosing
- Make chocolate bars or bark
- Mix into salad dressings
- Use as a topical for skin application
- Drizzle on popcorn
- Make energy balls with oats, honey, and cocoa
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