How To Make Hemp Infused Coconut Oil

If you’ve ever wanted an easy way to make hemp-infused treats at home, this is it. With just 1 cup of coconut oil and 7g of hemp flower, you can make a versatile, cannabinoid-infused oil that works in anything that calls for butter or coconut oil including cookies, brownies, muffins, or even that morning latte.

Why coconut oil? Coconut oil is high in fat, which makes it excellent for binding cannabinoids. Cannabinoids are fat-soluble, meaning they dissolve and stay stable in fat. So when you use coconut oil, your infusion captures more of the active compounds, making it more effective and consistent in any recipe. Plus, it’s vegan, naturally flavorful, and easy to work with — no complicated ingredients needed.

This recipe is basically a starter kit for homemade hemp edibles: decarb your hemp, gently heat it with coconut oil, strain, and you have a ready-to-use base for any edible you want to create. Simple, flexible, and perfect for adding a little plant-powered magic to your fall baking (or year-round kitchen adventures).

Hemp-Infused Coconut Oil

Yields: ~1 cup (16 tablespoons)
Time: ~2–3 hours (including decarboxylation)

Ingredients

• 1 cup coconut oil

• 7g decarboxylated hemp flower (roughly 1/4 ounce)

Instructions

1. Decarboxylate the hemp

• Preheat your oven to 240°F (115°C).
• Break up the hemp flower into small pieces (not powder) and spread it evenly on a parchment-lined baking sheet.
• Bake for 30–40 minutes, gently stirring halfway through. This step activates the cannabinoids.

2. Infuse the coconut oil

• In a double boiler or a heatproof bowl over simmering water, add the coconut oil and allow it to melt.
• Stir in the decarboxylated hemp flower. Maintain a low heat (ideally 160–200°F / 70–95°C) for 2–3 hours, stirring occasionally. Avoid boiling — low, steady heat extracts the cannabinoids without degrading them.

3. Strain and store

• Line a fine mesh strainer or cheesecloth over a clean jar.
• Pour the oil through, pressing gently to extract as much oil as possible.
• Discard the plant material.
• Let the oil cool, then seal and store in a dark, cool place for up to 2 months (or refrigerate for longer shelf life).