If you’ve got some kief piling up and a jar of coconut oil in the pantry, you’re just a few steps away from a versatile cannabis oil that can take your edibles—and wellness routine—to the next level. Making your own cannabis oil at home is easy, budget-friendly, and a smoke-free way to enjoy some green.

While there are plenty of oils you could use, we’re focusing on coconut oil—it’s packed with healthy fats that bind easily to cannabinoids like THC and CBD. Since cannabinoids are fat-soluble, they need a fat source for effective absorption, and coconut oil is one of the best options around.

We’re also using kief for this recipe, making sure that concentrated powder that collects at the bottom of your grinder deserves a better fate than being left behind.

Gather your materials:

• Kief (1 gram per 1 cup of coconut oil)
• Coconut oil*
• Oven and baking tray
• Double boiler setup or slow cooker
• Coffee filter, cheesecloth, or a fine metal mesh strainer
• Glass storage container

*Other oils, like olive, avocado, grapeseed, and MCT oil can be used instead of coconut, but some of these might not be so versatile with their use. For example, MCT oil is best used at room temperature. If you will be cooking with your oils, it’s best to use ones like coconut, olive, avocado, or grapeseed.

How Much Kief To Coconut Oil? Ratios Explained

A common starting ratio is 1 gram of kief per 1 cup of coconut oil. This provides a moderate potency suitable for most people, but you can adjust based on your tolerance.

One gram of kief typically contains around 500-800mg of THC. If you use 1 teaspoon of oil (approx. 5mL), you’d likely be getting a dose of around 20-30 mg of THC. 

You’ll first need to decarboxylate your kief by baking it. Decarboxylation is the process of heating cannabis to active cannabinoids like THC and CBD, which makes sure that your kief is as potent as can be.

Here’s how to do it:

1. Preheat your oven to 240°F (115°C).
2. Spread the kief evenly on a baking sheet lined with parchment paper.
3. Place the baking sheet in the oven and bake for 30-40 minutes. Check on it occasionally to ensure it doesn’t burn.
4. Remove from the oven and let it cool.

Choose either the double boiler method or the slow cooker method based on your preference.

Option 1: Double Boiler Method 

This method gives you more control and can heat your oil more gently, which reduces the risk of your kief oil burning.

1. Set Up the Double Boiler: Place a heatproof bowl or smaller pot over a larger pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water directly.

2. Add the Coconut Oil: Pour 1 cup of coconut oil into the bowl. Allow it to melt if it’s solid.

3. Add the Decarbed Kief: Stir in 1 gram of decarboxylated kief (adjust amount based on your desired potency).

4. Infuse: Let the kief and oil mixture heat over low to medium-low heat for 2-3 hours, stirring occasionally. Keep the water in the bottom pot simmering gently, and check the water level regularly to ensure it doesn’t evaporate.

5. Strain (Optional): If you prefer a smoother oil, strain the mixture through a cheesecloth or fine mesh strainer to remove any plant material.

6. Cool and Store: Allow the infused oil to cool slightly, then transfer it to a glass jar or container with a lid. Store in a cool, dark place or in the refrigerator.

Option 2: Slow Cooker Method

The slow cooker method is perfect if you prefer a more hands-off approach. Although it takes longer than the double boiler method, it allows for a slow, steady infusion, resulting in a potent oil without much effort.

1. Set the Slow Cooker to Low: Choose the “Low” setting to avoid overheating. Aim to keep the temperature around 160-200°F (70-93°C) during infusion to prevent degrading cannabinoids like THC in the kief.

2. Add Coconut Oil and Kief: Pour 1 cup of coconut oil into the slow cooker and add 1 gram of decarboxylated kief (adjust amount as desired).

3. Infuse: Cover and let the mixture cook on low for 4-6 hours. Stir occasionally to help the kief and cannabinoids blend evenly throughout the oil. If you notice the oil getting too hot, turn off the slow cooker for a bit to let it cool, then turn it back on.

4. Strain (Optional): For a smoother oil, strain the mixture through cheesecloth or a fine mesh strainer to remove plant material.

5. Cool and Store: Let the oil cool, then transfer it to an airtight container. Store in a cool, dark place or refrigerate for a longer shelf-life of up to 12 months.

This kief-infused coconut oil is super versatile—you can use it in edibles, for cooking, or even as a topical. Start with a small amount to gauge its potency.

If you’re using standard kief, one teaspoon may contain around 20-30 mg of THC, though the exact potency can vary depending on the strain the kief came from.