Coconut Strawberry Canna-Coladas
Recipe Info
Yield: 2 Servings
Prep time: 10 minutes
Infusion time: 5 minutes
Difficulty: Easy
Service Temperature: 32°F (Frozen)
Terpene Pairing
Myrcene: Found in high concentrations in mangoes and many cannabis strains, this terpene enhances the tropical profile of the coconut and pineapple while potentially facilitating a more rapid onset of effects.
Dosage Information
This recipe uses 2 tablespoons of cannabis-infused coconut oil. Based on a standard infusion of 10mg per tablespoon, each serving will contain approximately 10mg of THC. Adjust the oil quantity according to your personal tolerance and the potency of your specific infusion.
Ingredients List
2 tablespoons cannabis-infused coconut oil, liquefied
1 cup frozen organic strawberries
1 cup frozen pineapple chunks
1/2 cup cream of coconut (such as Coco Lopez)
4 ounces unsweetened coconut milk
2 ounces fresh lime juice
1 cup ice (optional, for thicker consistency)
Fresh strawberries and pineapple wedges for garnish
Decarboxylation Instructions
Preheat a precision oven to 240°F. Place coarsely ground cannabis flower in a glass jar and seal tightly. Heat for 40 minutes to activate the cannabinoids. Allow the jar to cool completely before opening to preserve volatile terpenes.
Infusion Instructions
Combine the decarboxylated cannabis and organic virgin coconut oil in a small slow cooker or double boiler. Maintain a temperature between 160°F and 175°F for 3 hours. Strain through a double layer of cheesecloth, squeezing gently to recover all lipids. Store in a cool, dark place.
Preparation Instructions
Place the frozen strawberries, frozen pineapple, cream of coconut, coconut milk, and lime juice into a high-speed professional blender.
Add the liquefied cannabis-infused coconut oil directly onto the fruit to ensure it emulsifies properly during the blending process.
Blend on high speed until the mixture achieves a perfectly smooth, velvet-like consistency. If a thicker, slushie-like texture is desired, add the optional cup of ice and blend for an additional 20 seconds.
Taste and adjust acidity with more lime juice if necessary.
Pour the mixture into two chilled hurricane glasses. Garnish with a fresh strawberry and a wedge of pineapple.
Chef Tips
To prevent the infused coconut oil from clumping or seizing in the frozen mixture, ensure it is completely liquid and add it while the blender is already running. For a more sophisticated flavor, use cream of coconut rather than coconut milk alone, as it provides the essential sweetness and fat content for a true colada mouthfeel.
Consume Responsibly
Start Low, Go Slow