Spiked Piña Colada THC Gummies
(20 mg THC each · 30 gummies · 600 mg total batch)
Tropical pineapple-coconut gummies with a rum kick – chewy, juicy, beach-in-a-bite. Tastes like the best vacation cocktail, zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
¾ cup (180 ml) coconut cream (thick part) + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC coconut cream
Gummy Base
All 600 mg THC coconut cream
1 cup (240 ml) fresh pineapple juice (or canned 100% juice)
¼ cup (60 ml) dark rum (optional but essential for piña colada vibe)
1 cup (200 g) granulated sugar
¼ cup (80 g) light corn syrup
4 tbsp powdered gelatin (or 25 g agar for vegan)
Pinch fine salt
Steps
1. Bloom gelatin in ½ cup cold pineapple juice for 10 minutes.
2. Warm THC coconut cream + remaining pineapple juice + rum + sugar + corn syrup + salt to 160 °F → whisk in bloomed gelatin until fully dissolved.
3. Heat gently to 230 °F (soft-ball) while stirring → remove from heat.
4. Pour into 10–15 ml molds (30 cavities) → tap to release bubbles → chill 1 hour → unmold.
5. Optional coat: toss in granulated sugar mixed with citric acid for tangy sparkle.
Storage
Airtight jar → 1 month room temp
Fridge → 3 months
Dosing
600 mg ÷ 30 = 20 mg exact per gummy
One gummy = island escape
Two gummies = full tiki bar experience
Vibrant yellow, tropical aroma, perfect chew with juicy pineapple burst, creamy coconut, and that rum warmth.
These are the gummies that make people ask “how are these infused?”
Make double.
Stash one tray for poolside days.
If you like piña coladas… you know the rest.