When making canna-coconut oil for marijuana recipes, the oil absorbs the THC with the addition of imparting a mild coconut flavor, a flavor that can be enhanced with shredded or flaked coconut, coconut extract, coconut milk or coconut water.
2 tablespoons canna-coconut oil
1 large frozen banana, sliced
1½ – 2 cups coconut milk
2 cups frozen strawberries
4 tablespoons pomegranate juice
2 tablespoons pomegranate molasses
Pomegranate molasses for optional swirl
1. Heat the canna-coconut oil in a small skillet. Add the banana and sauté for 3-4 minutes, stirring occasionally. Allow to cool.
2. Place the remaining ingredients in the blender, with the exception of the molasses used for drizzle. Add the sautéed banana, scraping all the oil into the blender as well.
3. Puree till smooth and divide between two glasses.