×
Thank you!

#PotLunch Episode 55: Infused Non-Alcoholic Piña Colada

May 7, 2021

Want to support #PotLunch?
Buy us a coffee here!
Support the show! Buy Pot Lunch With Lo a coffee by clicking on this image/link.

This recipe was adapted from here

You ever just wish you were on some tropical beachy island vacation sipping on something that tastes like your locale? I know I'm not alone. Unfortunately, as I creep closer and closer to middle age I have found that alcohol and I are not a great combination. If not for the shenanigans, then for the hangover the next day. No thank you. 

But I still want to taste something beachy and that might make me feel a little bit looser and more chill. So I got to researching. Turns out there are plenty of virgin piña colada recipes out there on the web and some of them are begging to be infused (actually, all of them are). 

For this recipe you can infuse in one of two ways, you can do it simply with an alcohol-based tincture (check out this method here). Or you can attempt to infuse the cream of coconut. Personally I think you'll get a better overall infusion result if you use tincture because alcohol is a better solvent than the lower fat cream of coconut BUT infusing the cream of coconut imparts a nice flavor that will complement the drink nicely. So if you're not super concerned about potency or dosage, this is a great option. 

To infuse the cream of coconut I treated it like infusing any other milk. 

Tools

  • mason jar
  • cocktail shaker
  • baking sheet
  • mesh strainer and cheesecloth 

Ingredients 

  • Cannabis
  • 1 can of cream of coconut 
  • Pineapple juice
  • Maraschino cherries

Method

  1. Preheat oven to 300 degrees Fahrenheit. Roughly break up cannabis. Spread on baking sheet and cover with tinfoil. Bake for 15 minutes. For this recipe, I recommend about 3.5 grams. 
  2. Add decarboxylated cannabis to a mason jar. Pour 1 can of cream of coconut (found in your grocery store in the aisle with the other alcohol mixers). Add lid. 
  3. Place jar in a sauce pot, or crockpot, and fill basin/pot with water. Make sure there is a enough water to come up to the same level as the cream of  coconut and cannabis mixture in the mason jar. 
  4. Bring water to boil and boil for 90 minutes up to 4 hours. If using a crockpot, set on high for a few hours and walk away. If using the stove top, make sure to keep an eye on the water level and add HOT WATER ONLY to bring the level up. 
  5. Strain cannabis flower from the cream of coconut. Store in an airtight jar in fridge for up to two weeks. 
  6. In your cocktail shaker, or blender, add 6 ounces of pineapple juice and 1.5 ounces of infused cream of coconut over 1 cup of ice and shake about 15 times. If using a blender, blend until smooth. 
  7. Pour into a glass and top with 1 or 2 cherries and a slice of fresh pineapple. 
  8. Enjoy. And cheers! 

Watch me make this in the video below and don't forget to like, comment, and subscribe while you're there too. 

Let's be buds!

Watch the latest episode below and don't forget to subscribe on YouTube.

New episodes on Youtube on Fridays.

Leave a comment below

Want to check the approximate dosage of your homemade edibles? Use the calculator below to get an idea.

In the form below, enter the approximate percentage of THC (or CBD) of your flower or concentrate. Then how many grams you're planning to use. Followed by the number of cups (or parts of cups) of oil or butter you're planning to infuse. Hit the "Calculate" button and see the approximate dosage per teaspoon and tablespoon. 

THC Percentage:

Weight in Grams:

Fat Volume in Cups:


Total:

TBD mg

mg/Tablespoon:

TBD mg

mg/Teaspoon:

TBD mg

IMPORTANT - DISCLOSURE

Some of the links posted above are an affiliate link and may result in my being compensated in some way (either through cash money or through a free product). All opinions are still my own. 

Subscribe for updates!