This Coconut Mojito recipe from Robin Griggs Lawrence, author of “The Cannabis Kitchen Cookbook: Feel-Good Food for Home Cooks,” pairs pot with alcohol -- a refreshing, minty combination. Full recipe below. Find more cannabis recipies on GreenState.com
Please enjoy responsibly.
THC per serving: 1 milligram
1 fresh lime, cut into small pieces
10 mint leaves, no stems
2 tablespoons coconut palm sugar
2 ounces cannabis-infused light rum
2 ounces coconut rum
splash of coconut water
1 young coconut
½ cup of light coconut milk or coconut cream
2 young coconuts or 2 teaspoons dehydrated unsweetened coconut flakes
wooden pestle or ice cream scooper
2 highball glasses
1. Divide lime, mint, and coconut palm sugar evenly into two highball glasses.
2. Grind with a wooden pestle or ice cream scooper for approximately 30 seconds for each glass.
3. Fill glasses with ice and pour 1 ounce of cannabis-infused rum and 1 ounce of coconut rum into each.
4. Add a splash of coconut water and a splash of coconut milk. If you’re using fresh coconuts, scoop out about 2 teaspoons of flesh and add a teaspoon to each glass (or add a teaspoon of coconut flakes to each glass).
5. Mix thoroughly. Serve.
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