My recent purchase of the strain Bubble Gum resulted in some pretty spectacular canna-coconut oil. It is a pretty euphoric high — I have found myself laughing hysterically like the old days.
It’s not crazy strong, so I have been able to do pretty much everything on my list, leaving some time for wondering what the heck is so funny. But that’s OK, laughing is good.
I love a sautéed banana, so creamy and satisfying. This simple-to-make caramel sauce is just delightfully delicious, and if you must, a scoop of ice cream on top would not be anything to be ashamed of. Ice cream flavor? That’s a tough one. Vanilla would do; banana or coconut would be even better. Let me know what kind you chose in the comments.
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2 tablespoons canna-coconut oil
2 tablespoons brown sugar
1-2 tablespoons heavy cream
2 bananas, peeled and sliced
1 tablespoon shredded coconut
1. In a medium skillet heat the canna-coconut oil. Stir in the brown sugar and allow to dissolve. Add the heavy cream and stir to combine.
2. Add the banana slices and stir constantly, for about a minute. Too long and they will get mushy.
3. Place the bananas and sauce in two serving dishes.
4. Sprinkle with the coconut.
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
appetizers || entrees || desserts