You’ve probably seen those fancy, $40 jars of artisanal "wellness" oil at the dispensary. They look great on a shelf. But honestly? They’re a ripoff once you realize how easy it is to do it yourself at home. Making your own batch isn't just about saving money, though that's a huge perk. It’s about control. When you learn how to make THC infused coconut oil in your own kitchen, you get to decide exactly what strain goes in, how strong it is, and whether you want that heavy "couch-lock" feel or something a bit more uplifting.
Coconut oil is the gold standard for a reason. It’s basically a fat magnet. Because it has a high concentration of saturated fats—specifically medium-chain triglycerides or MCTs—it binds to cannabinoids better than almost any other carrier oil. Better than butter. Better than olive oil. If you want the most "bang for your buck" from your flower, this is how you get it.
People overcomplicate this constantly. They talk about laboratory-grade equipment or sous vide machines like you're running a chemistry lab. You don't need any of that. You need a pot, some cheesecloth, and a bit of patience.
The Science of the "Sizzle" (Why Decarboxylation Is Non-Negotiable)
Before we even touch the oil, we have to talk about the mistake that ruins 90% of homemade batches. Raw cannabis doesn't actually contain much THC. It contains THCA. THCA is non-psychoactive. It’s great for inflammation, sure, but it won't give you that classic "edible" experience. To turn that "A" into the THC we know and love, you have to apply heat. This is decarboxylation.
Think of it like an "on" switch for your weed.
If you just toss raw flower into oil and simmer it, you’ll get a weak, grassy-tasting mess. Instead, grind your flower coarsely. Not into a powder! Just break it down. Spread it on a baking sheet lined with parchment paper. Pop it in the oven at 240°F (about 115°C) for roughly 30 to 45 minutes. Your house is going to smell. There’s no way around that. But that toasted, nutty aroma is the smell of THCA dropping a carboxyl group and becoming bioavailable.
Scientists like Dr. Ethan Russo have spent years looking at how heat affects the terpene profiles of cannabis. If you go too hot—say, over 300°F—you start vaporizing the very compounds you’re trying to save. Keep it low. Keep it slow. You’re looking for the color to shift from bright green to a sort of medium, toasted brown.
Choosing Your Base: Refined vs. Unrefined
This is a personal preference thing, but it matters for your final flavor. Unrefined (virgin) coconut oil tastes like coconuts. It’s great for brownies or tropical gummies. But if you're planning on making savory stuff, or if you just hate the taste of Bounty bars, go for refined coconut oil. It’s flavorless and has a higher smoke point.
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Whatever you choose, make sure it’s organic if possible. You’re making medicine here, or at least a very potent treat. You don't want pesticide residues hitching a ride into your infusion.
The Ratio Game
How strong do you want this stuff to be? A standard "safe" starting point for most people is one cup of oil to one cup of ground, decarbed flower (usually about 7–10 grams).
If you’re a veteran with a high tolerance, you might do an ounce of flower to two cups of oil. Just remember: you can always eat more, but you can’t eat less once it’s in your system. Edibles are notorious for sneaking up on you. One minute you’re fine, and the next you’re convinced you can hear the color yellow.
The Step-by-Step Infusion Process
Once your weed is decarbed, it’s time for the actual marriage of fat and THC.
First, get a double boiler going. If you don't have one, just put a glass bowl over a pot of simmering water. This is crucial because it prevents the oil from ever touching direct heat. Direct heat creates "hot spots." Hot spots burn your cannabinoids. We want a gentle, steady heat between 160°F and 200°F.
Add your coconut oil to the bowl. Let it melt into a clear liquid.
Now, stir in your decarbed cannabis.
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The Waiting Game
Now we wait. You want to let this mixture simmer for at least 2 to 3 hours. Some people go for 6 or even 8 hours. Honestly? After 3 hours, you've reached the point of diminishing returns. You’re mostly just extracting more chlorophyll at that point, which makes the oil taste like a lawnmower.
Keep an eye on the water level in your bottom pot. Don't let it boil dry. Stir the oil every 20 minutes or so.
- Pro Tip: Add a tablespoon of sunflower or soy lecithin. This is an emulsifier. It helps your body absorb the THC faster and more efficiently. It’s the "secret ingredient" that makes professional edibles feel so much stronger than homemade ones.
Straining and Storage
Once the time is up, take it off the heat. Let it cool slightly so you don't melt your skin off, but don't let it solidify.
Line a fine-mesh strainer with several layers of cheesecloth. Set it over a clean glass jar. Pour the mixture through.
Do not squeeze the cheesecloth. I know, it’s tempting. You want every last drop. But when you squeeze the cloth, you’re pushing bitter plant matter and waxes into your clean oil. Let it drip naturally. If you really want that last bit, use a fresh piece of cloth for a "second press" jar that you use for topical balms instead of eating.
Your finished oil should be a beautiful, translucent emerald green. It’ll turn a lighter, opaque green once it cools and solidifies. Store it in a cool, dark place—the fridge is best. It’ll stay potent for at least six months, though it rarely lasts that long in most households.
What People Get Wrong About Potency
Calculating dose is where things get "mathy," but it's important.
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Let's say you have 10 grams of flower. That’s 10,000mg of plant material. If your flower is 20% THC, you have a theoretical maximum of 2,000mg of THC. You’ll lose some during decarb and some during infusion—usually about 20% total loss. So, you’re left with roughly 1,600mg of THC in your cup of oil.
If there are 48 teaspoons in a cup, each teaspoon of your oil has about 33mg of THC.
That is a very high dose for a beginner. Most commercial edibles are 5mg or 10mg. If you’re new to this, start with a quarter teaspoon and wait two hours. Seriously. Two hours.
Beyond Brownies: Using Your Infusion
While everyone loves a classic brownie, THC infused coconut oil is incredibly versatile.
- The Morning Kick: Stir a teaspoon into your coffee. The fats in the oil work with the caffeine for a focused, long-lasting buzz.
- Topicals: If you have sore muscles, you can rub this oil directly onto your skin. It won't get you "high" because THC can't enter the bloodstream through the skin easily, but it’s amazing for localized pain.
- Smoothies: Toss a dollop into a blender with some frozen fruit and yogurt. The cold masks the "weedy" flavor perfectly.
- Capsules: Buy empty gelatin capsules and use a dropper to fill them. It’s the easiest way to dose without having to cook anything.
Avoid These Common Mistakes
- Skipping the Decarb: I’ll say it again. If you don't toast the weed first, you're just making expensive, bad-tasting oil that won't do anything.
- Grinding Too Fine: If you use a coffee grinder and turn your weed into dust, it will pass through the cheesecloth. Your oil will be gritty and taste like hay. Use a hand grinder or just break it up with your fingers.
- Adding Water: Some old-school recipes tell you to add water to the pot to keep the temperature down. Don't. It's a pain to separate later and can lead to mold growth if you don't get every drop out. Use the double boiler method instead.
- Impatience: Edibles take time to kick in. Your liver has to process the THC and turn it into 11-Hydroxy-THC, which is more potent and lasts longer. Don't be the person who eats a second cookie after 30 minutes.
The Future of Home Infusion
We're seeing a huge shift in how people view cannabis. It's no longer just about getting stoned; it's about culinary exploration. Chefs are now using these oils to create complex vinaigrettes and infused honey.
The most important thing to remember is that every batch is a little different. The terpene profile of a Lemon Haze will give you a much different oil than a Granddaddy Purple. Experiment. Take notes. Soon enough, you'll have a "house recipe" that beats anything you can buy in a store.
Actionable Next Steps
To get started today, grab a small amount of flower—even 3.5 grams (an eighth) is enough for a half-cup of oil. Preheat your oven to 240°F right now. While that’s warming up, find a clean glass jar and some cheesecloth. Once you have your first batch of "green gold" sitting in the fridge, you'll never go back to overpriced store-bought edibles again. Just remember to label the jar clearly. You don't want to accidentally use this for your Tuesday morning eggs before a big meeting.