How to Make Herb-Infused Coconut Oil
Coconut oil is the go-to base for gummies, chocolate, and drinks. It is dairy-free, keeps well, and blends smoothly into recipes that butter would make greasy.
Ingredients
- 1 cup coconut oil (refined has a milder taste)
- ¼ to 1 oz decarbed herbs (½ oz is a standard batch)
- 1 tbsp sunflower lecithin powder (optional, recommended for gummies)
Instructions
- Decarb your herbs first. See our decarb guide for settings.
- Melt the coconut oil and pour it over the decarbed herbs in the strainer basket. Add the lecithin, if using.
- Run the Infuse setting. On the IB Mini, infuse coconut oil at 160°F (71°C) for 2 hours. Check your manual for your model.
- When the cycle ends, gently press the herbs to get every drop.
- Pour into a clean glass jar, cover, and let cool.
Tips
- Refined coconut oil tastes neutral. Unrefined tastes like coconut, which works well in chocolate.
- Coconut oil is solid below about 76°F. Warm the jar in a bowl of warm water to soften it.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Store in an airtight jar in the refrigerator up to 2 months. Label clearly and keep out of reach of children and pets.
