How to Infuse Coconut Milk + Coconut Milk Chocolate Ice Cream Recipe

March 27, 2020

How are you doing, buds? I hope you're staying safe and you're able to stay home. If you're still having to work…

March 27, 2020

How are you doing, buds? I hope you're staying safe and you're able to stay home. If you're still having to work outside of the home, that likely means your an essential worker (or your boss is a dick), either way, thank you for your service to the community. I appreciate you, always have, and always will. 

This week on Lunch With Lo, I am going to show you how to infuse coconut milk and then I'm going to turn that coconut milk into a delicious dairy-free version of chocolate ice cream. According to my husband, this recipe tastes exactly like a fudgesicle. 

Infused Coconut Milk Method


  • 1 can of whole fat coconut milk
  • 3.5 grams of ground cannabis flower or 1 gram of life


  • Baking sheet
  • Saucepot
  • Metal/heat-safe mixing bowl that can rest on the saucepot
  • Alternate to saucepot and bowl: double boiler
  • Wire mesh strainer
  • Cheesecloth
  • Airtight container


  1. Preheat oven to 240 degrees Fahrenheit
  2. Spread cannabis across the baking sheet (line sheet with a piece of parchment paper, tin foil, or silicone baking mat). Bake in the oven for 30-40 minutes. 
  3. Set up your double boiler and bring water to a very low boil.
  4. Open the coconut milk and give it a good stir. Empty the coconut milk can into your mixing bowl/top of the double boiler. Add your decarboxylase cannabis to the milk and whisk together. 
  5. Allow milk and cannabis to simmer for 1 hour, stirring occasionally. 
  6. Strain out cannabis through a mesh strainer and cheesecloth and store in an airtight container in your fridge for up to 4 days. 

Chocolate "Fudgesicle" Ice Cream Recipe


  • 1 can of infused coconut milk
  • 1 cup of Almond milk (or other non-dairy milk)
  • 1/2 cup sifted cocoa powder
  • 1/4 cup sifted dark cocoa powder (or dutch processed cocoa powder)
  • 1/2 cup white sugar (why not cannasugar)
  • 1/3 cup brown sugar (and how about cannabis brown sugar)
  • Pinch of salt
  • 1/2 tablespoon vanilla extract


  • Measuring cups
  • Measuring spoons
  • Hand blender/standing blender/mixer
  • Mixing bowl
  • Ice cream maker
  • Mesh strainer
  • Airtight container for storage


  1. Sift cocoa powder into mixing bowl through a mesh strainer. Add all other dry ingredients and give it a quick blend. 
  2. Add wet ingredients and blend with a hand mixer/blender. 
  3. Cover bowl and chill in the fridge for 2 or more hours. 
  4. Add mixture to your ice cream maker and run for 15 minutes (or for however long is recommended by the manufacturer). 
  5. Store in an airtight container in your freezer. 

March 6, 2020

It's my birthday! And while I don't really love cake and am not usually a very festive person, I totally felt in the mood this year and decided to whip up some infused cupcakes. Plus I still had some of that Instant Pot infused butter in my fridge and I really wanted to use it. Cupcakes with buttercream frosting sounded like the perfect idea. 

Unfortunately, I decided that using the IP for infusions is not the way to go if you don't like the taste of cannabis. Overall in both the butter and the olive oil, there was an overwhelming flavor of cannabis. 

These cupcakes were pretty good. I think I make have over cooked them just a little bit too long at 20 minutes. Or it could just be that it's an edible and edibles are kind of dry for some reason.

Ingredients for the cupcakes: 

  • 1/4 boiling water
  • 3 tbs unsweetened cocoa powder
  • 1/4 cup softened infused cannabutter
  • 6 tbs sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 6 tbs flour

Ingredients for the strawberry buttercream: 

  • 1/4 cup infused cannabutter
  • 1 cup powdered sugar
  • 2 tbs strawberry preserves/topping
  • 1 tbs whole milk, buttercream, or almond milk

Tools needed: 

  • Hand mixer or standing mixer (or a strong arm and a whisk)
  • Mixing bowl
  • Mis-en-place bowls (cereal bowls will do)
  • Spatula
  • Measuring cup
  • Measuring spoons
  • Cupcake pan or standalone silicone cups
  • Liners if using a pan
  • Pastry bag and tips or a knife or spatula to spread buttercream on the cupcakes


  1. Preheat oven too 375. Grease or line cups and set aside. 
  2. Mix boiling water and cocoa powder. Blend thoroughly. Set aside to cool. 
  3. In a small bowl, add flour, baking powder and salt. Set aside. 
  4. In another larger bowl, cream together butter and sugar. Add egg and blend thoroughly. Add vanilla and the dry ingredients. Blend until just mixed. Finally, add the cocoa and hot water mixture. Blend until thoroughly mixed. 
  5. Spoon the batter evenly among six cupcake cups. Bake for 18-22 minutes, or until a toothpick comes out clean from the center. Allow to cool completely before frosting. 
  6. To make the frosting, beat together the butter and powdered sugar. Add milk and strawberry, and beat until thoroughly combined and stiff peaks begin to form. Pipe or spread onto cupcakes. 

This is such a great recipe to make a small batch of cupcakes for just one or two people to enjoy, or for a small gathering. 

March 3, 2020

Brown sugar is an essential ingredient in any kitchen. Whether you like to bake or make your own sauces and glazes. It's needed in a variety of recipes. And now that I feel I have mastered the art of making cannasugar I thought it was time to take the next step and make my own cannabis-infused brown sugar. 

To make cannabis brown sugar, I pretty much just took my stovetop tincture recipe to make regular white cannasugar. After the oven drying process, you just add one tablespoon of molasses per cup of white sugar and blend it together. It's so simple to make and will give you even more possibilities for cannabis-infused foods. 


  • Everclear
  • Cannabis
  • Sugar
  • Molasses


  • mason jar
  • small sauce pot
  • cheesecloth
  • mesh strainer
  • baking sheet
  • mixing bowl
  • whisk


  1. Preheat oven to 230 degrees Fahrenheit
  2. Roughly break up cannabis flower and spread evenly across a baking sheet. Bake for about 30 minutes. Tossing once or twice to evenly cook. 
  3. Place the now decarboxylated cannabis in a mason jar and fill with Everclear until just covered. Loosely place the lid on the mason jar (EMPHASIS ON LOOSE). Place in a small sauce pot and fill pot with water until it reaches the same level as the Everclear and cannabis in the jar. Bring the water to a light boil and simmer for 30 minutes. 
  4. Strain the flower from your tincture. Allow tincture to come to room temperature before proceeding so as not to melt the sugar. 
  5. Preheat oven to 240 degrees fahrenheit. 
  6. Line a baking sheet with parchment paper or a silicone baking mat. 
  7. Add sugar to mixing bowl (amount depends on how much cannabis you've used, but in my experience, you should use at least a cup). Pour tincture over and then whisk/mix together until the tincture is evenly distributed. 
  8. Spread sugar and tincutre mixture across your lined baking sheet and bake for 1 hour. Making sure to stir and mix every 20 minutes. 
  9. Once the cannasugar is dried, pour it into a mixing bowl and add 1 tablespoon of molasses per cup of sugar. Blend thoroughly.
  10. Store in an airtight container. 

February 25, 2020

This week I decided to put the Instant Pot I received for Christmas to the ultimate stoner test: can you use the IP to make cannabutter or cannabis-infused oil? 

I stumbled across some tips and a suggested method in a comment on Reddit. I do not remember the link but if you search for it in there, I'm sure you'll find the same instructions I am about to share below. 

Apparently you can use the IP to not only infuse your fats, but it can also decarb the cannabis too.

I was pretty impressed with the ease of this method. I also felt it didn't release the scent into my entire house, which was an added bonus. On the downside, I'm not sure the final product resulted in as potent of infusions as I have come to expect with other methods. 

For the olive oil, I used 1/8th of cannabis for 1 cup. At maximum infusion, I would have ended up with about 535mg THC. In the butter, I used 1/4th of slightly more concentrated cannabis. At the maximum, this was about 1600mg THC/cup. 


  • Cannabis
  • Butter or Oil


  • Clean mason jar and lid
  • Instant Pot or pressure cooker
  • Mesh strainer
  • Cheesecloth


  1. Place cannabis in a clean mason jar and place lid on LOOSELY. You want it on so the lid stays on (so give it a turn or two) but you don't want it sealed. 
  2. With the canning rack inside of your instant pot, place the jar inside. Fill the pot up with water so that it covers the cannabis in the jar, but doesn't cause the jar to float. 
  3. Place and lock the lid on IP and make sure the vents are sealed. Pressure cook on HIGH for 40 minutes. Natural release or manually open the vent, it's up to you. 
  4. Carefully remove the jar and open the lid. Use pot holders or other protection as the jar will still be quite warm. 
  5. Melt butter and add to the jar (if using oil, it presumably is room temperature so no need to melt, unless it's coconut oil). Loosely screw the jar lid back on. 
  6. Place jar back into your Instant Pot, still using the canning rack, and add more water so that it comes up to the level of the butter inside the jar, but do not go past the max fill line. You should be safe to use more water as the weight of the oil or fat will weigh the jar down. 
  7. Replace the lid on the Instant Pot and pressure cook on HIGH for 20 minutes. Natural release. Remove the jar carefully and with protective gear. 
  8. Once the jar is cool enough to handle, remove the lid and strain the butter through cheesecloth and mesh strainer. Store in an airtight jar/container. 

February 14, 2020

Happy Valentine's Day, my stoney lovers! 

This week I went ALL OUT. This romantic and easy dinner for two (or 8), was made with infused olive oil at every turn. The best part is I made the oil in my Instant Pot. For the full instructions on the infusion method make sure to subscribe to my YouTube channel because that video is coming next week. 

For my infused dinner for two, I made stuffed shells with tofu "ricotta", fresh mozzarella, and a nutty Parmigiano Reggiano. The sauce is an adaptation on a family recipe. For a salad, I tossed together some arugula, infused olive oil, a squeeze of lemon juice, and a sprinkle of the Parmigiano. And for dessert, I used that same infused olive oil to melt down some chocolate and cover a few strawberries. 

If you're wondering why I made tofu "ricotta" and still used real cheese, it's because of farts. Sorry if that's TMI, but it is true. 

For the stuffed shells recipe, I actually just grabbed this recipe from Bon Appetit but replaced the ricotta and the marinara with the following recipes. 

Tofu Ricotta Recipe


  • 1- 14-ounce Block of Firm Tofu, drained but not pressed
  • 2 tablespoons of Infused Olive Oil
  • 1 clove Garlic (or 1 tsp of chopped garlic)
  • 2 teaspoons of Nutritional Yeast
  • Salt and Pepper to taste
  • Optional: fresh herbs like parsley or oregano


Blend all of the ingredients in a food processor until broken up but not until it becomes a paste. It can also be done by hand or in a blender using a pulse setting.

Lo's Marinara, Small Batch


  • 1 28-ounce can of Peeled San Marzano Tomatoes, prefer without basil but with is ok too
  • 1/4-1/2 diced Red Onion
  • 4 cloves of Garlic or 1 heaping tbs of Chopped Garlic
  • 2 tbs infused Olive Oil
  • 1-2 tbs Dried Oregano*
  • 1 tsp Red Pepper Flakes*
  • 1/4 tsp salt*

* Add these to taste. Start with 1/4 tsp and work your way up to what you like


  1. Chop garlic and dice your onion. 
  2. Place sauce pot on stovetop and begin heating your oil over medium heat. Once oil gets a bit of a sheen to it, add your onions and allow to cook for about 1 minute. As the onions begin to look tender, add your garlic. Continue to saute until the onions begin to look like frosted glass. Lower heat to simmer or low. 
  3. Add in your full can of peeled tomatoes and begin adding your seasonings. The list above is more of a suggestion than hard and fast rules. So if you've never made a sauce like this before, I recommend adding your spices slowly until you find the right flavor for your tastes. 
  4. Cover sauce and simmer on low for 30 minutes to 3 hours. 
  5. Store in an airtight container and use within a week. 

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