Introduction
Many Black South Africans rely on store-bought cannabis products, but what if you could make your own infused coconut oil at home? With homegrown cannabis and a simple process, you can create a precisely dosed, high-quality oil perfect for cooking, baking, or self-care. Today, we’re using Bra Peter’s Blue Cheese, a strain with moderate THC levels, making it ideal for an accessible home infusion.
Why Coconut Oil?
Coconut oil is one of the best infusion mediums because it is high in fat, allowing for excellent cannabinoid absorption. It’s also versatile, meaning you can use it in cooking, skincare, or even as a tincture.
In this guide, we’ll make 500ml of cannabis-infused coconut oil with a potency of 5mg THC per teaspoon (5ml).
Ingredients & Equipment
What You Need:
- 500ml Virgin Coconut Oil
- 3.5g of Bra Peter’s Blue Cheese (or similar homegrown strain)
- Oven for decarboxylation
- Baking tray + parchment paper
- Slow cooker OR stovetop pot
- Cheesecloth or fine strainer
- Glass jar for storage
Step 1: Decarboxylation (Unlocking THC)
Before infusing, you need to activate the THC by applying low heat in the oven. This process is called decarboxylation, and it converts the raw THCA in cannabis into psychoactive THC.
How to Decarb Your Cannabis:
- Preheat your oven to 115°C (around 240°F).
- Grind or break up your cannabis into small pieces (not too fine, just enough to expose surface area).
- Spread evenly on a parchment-lined baking tray.
- Bake for 30-40 minutes, stirring every 10 minutes to prevent burning.
- Remove from the oven and let cool. Your cannabis is now fully activated for infusion.
Step 2: Infusion Methods
Now that the cannabis is activated, it’s time to infuse it into coconut oil. Here are two easy slow-infusion methods:
Method 1: Slow Cooker Method (Best for Set & Forget)
✅ Recommended if you have access to a slow cooker.
- Combine the 500ml coconut oil and decarbed cannabis in the slow cooker.
- Set the temperature to LOW (if settings exist) or WARM.
- Let it infuse for 4-6 hours, stirring every hour.
- Strain through a cheesecloth into a glass jar to remove plant material.
- Let it cool before sealing and storing in a cool, dark place.
Method 2: Stovetop Low-Heat Infusion (For Those Without a Slow Cooker)
✅ Good for those without temperature-controlled appliances.
- Combine coconut oil and decarbed cannabis in a small pot.
- Use the LOWEST heat setting on your stove. The goal is to keep it warm without overheating.
- Since most people don’t have thermometers, use this trick: If the oil is too hot to touch comfortably, it’s too hot for infusion. Reduce heat.
- Stir occasionally and let infuse for 2-3 hours.
- Strain through a cheesecloth into a glass jar and let it cool.
Important: If your oil starts smoking or bubbling, remove it from the heat immediately. High heat will destroy THC and make your infusion weaker.
Step 3: Dosing & Storage
Your cannabis-infused coconut oil is now ready for use! Since we used 3.5g of Blue Cheese (15.21% THC), the final oil is infused with 5mg of THC per teaspoon (5ml).
- 1 teaspoon = 5mg THC
- 1 tablespoon = 15mg THC
- 1ml = 1mg THC
Storage Tips:
- Keep in a cool, dark place to preserve potency.
- If stored properly, infused coconut oil can last up to 6 months.
How to Use Your Infused Coconut Oil
- Baking: Replace butter or oil in any recipe (cookies, cakes, muffins).
- Cooking: Stir into soups, pasta, or even coffee/tea.
- Self-care: Use as a topical rub for sore muscles.
Final Thoughts: Making Cannabis Oil at Home is Possible
This method proves that you don’t need expensive equipment to make high-quality cannabis-infused oil. With just homegrown flower, coconut oil, and patience, anyone can create a precisely dosed, effective product.
By producing your own oil, you control the quality and potency, ensuring a safer and more enjoyable experience. Whether for relaxation, pain relief, or baking, this is the future of cannabis empowerment in South Africa.