How to Make Infused Coconut Milk

How to Make Infused Coconut Milk

Written by: Chef Smoke

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Published on

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Time to read 1 min

How to Make Infused Coconut Milk  
(the creamy, versatile base for golden lattes, curries, ice cream, and more)

Infused coconut milk is a dairy-free powerhouse: high fat content binds cannabinoids perfectly, mild flavor hides plant notes, and it's ready for sweet or savory recipes. Full-fat canned is best for max potency.

What you need (for ~2 cups / 480 ml @ 600 mg THC total)  
- 3.0 g flower @ 22–25 % THC (or 1.5 g good kief/live rosin) → ~600 mg usable THC  
- 2 cans (13.5 oz each) full-fat coconut milk (shake well)  
- ½ tsp liquid sunflower lecithin (for even distribution and bioavailability)

Decarboxylation  
240 °F for 40 minutes in sealed mason jar → cool fully.

Infusion method (sous-vide for cleanest, or double boiler)

1. Combine coconut milk + lecithin in jar → warm to 170 °F to dissolve lecithin.

2. Add decarbed material → seal → sous-vide at 185 °F for 2 hours (up to 3 for max pull).

   Alternative: Double boiler on lowest heat – simmer gently 1–2 hours, stir occasionally, never boil.

3. Strain aggressively: cheesecloth first (squeeze hard), then fine mesh or coffee filter.

4. Chill → separates into cream (top) and thinner milk (bottom) – shake before use or separate for recipes.

Results  
- Color: creamy white (slight green tint possible)  
- Flavor: rich coconut with minimal cannabis (lecithin smooths)  
- Texture: thick and velvety when shaken  
- Shelf life: fridge 5–7 days (shake well), freezer 3 months

Dosing examples  
- ¼ cup ≈ 75 mg THC (test your batch)  
- Splash in coffee = morning lift  
- Full cup in curry = elevated dinner

Storage  
Glass jar in fridge → shake before each use (separates naturally)  
Label with date and potency

Pro tips  
- Live rosin = cleanest (no straining, faster dissolve).  
- Use premium unsweetened full-fat – light versions weak extraction.  
- For stronger: higher input or reduce volume post-strain.  
- Add flavors post-infusion: turmeric/ginger for golden milk, vanilla for desserts.  
- Avoid high heat post-infusion – preserves potency.

This infused coconut milk is the vegan dream base – curries, smoothies, ice cream forever upgraded.  
Creamy potency unlocked.  
Infuse responsibly.  
Your recipes just went tropical.