How to Make Infused Coconut Sugar
Decarboxylation
What you'll need:
- Cannabis flower (use 7 grams for approximately 10mg THC per teaspoon when yielding about 2 cups sugar, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Cold Oil Blend Method)
What you'll need:
- Decarboxylated cannabis (from above), finely ground
- 1/4 cup coconut oil (refined for neutral taste or virgin for coconut flavor)
- 2 cups coconut sugar (fine grain works best)
- Glass jar with lid
- Coffee grinder or food processor (optional for finer blend)
Steps:
1. Gently melt coconut oil to liquid (do not heat above 200°F).
2. In jar, combine finely ground decarboxylated cannabis and melted coconut oil.
3. Seal and let infuse in warm spot (like sunny window) 1-2 weeks, shaking daily—or speed up with low oven (170°F) 1-2 hours.
4. Strain oil through cheesecloth if desired (most cannabinoids bind to oil-coated sugar next).
5. Mix infused oil thoroughly into coconut sugar (use processor for even distribution—sugar crystals coat and absorb oil).
6. Spread on tray to dry/air out 24-48 hours—sugar will feel dry to touch but infused.
7. Store in airtight jar.
Recipe Yield: About 2 cups infused coconut sugar.
Each teaspoon contains approximately 10mg THC (based on 7g of 15% THC flower divided into ~96 teaspoons; actual potency varies—start with 1/4 teaspoon and wait 2 hours). Use as 1:1 replacement in coffee, tea, baking rims, or dry rubs. The subtle coconut note pairs well with tropical or chocolate recipes. Store in cool dark place up to 3 months—oil prevents clumping. For stronger potency, increase cannabis or use concentrates.