Photo by Paul Lowe

Dehydrated Coconut Pineapple

2 cups pineapple, peeled and cut into ½-inch chunks ¼ cup CBD-infused maple syrup, recipe follows 2 tablespoons unsweetened coconut, finely shredded Heat oven to 175 F. Line baking sheet with a nonstick mat or parchment paper. In a covered saucepan over medium heat, simmer pineapple and maple syrup until pineapple releases its juice, about 5 minutes. Strain through a fine mesh strainer, reserving liquid. Return liquid to saucepan; simmer until liquid is thick and syrupy, about 5 minutes. Off heat, add pineapple and coconut; toss gently. Transfer to prepared pan; bake until dry and firm, about 4 hours. Remove from oven. When cool, transfer to airtight container; store at room temperature up to 1 week. Makes about 2 cups. If using a dehydrator, heat to 150 F; place fruit on shelf according to manufacturer instructions. Bake until dry and firm, about 5 hours. To make infused maple syrup: Gently simmer 1½ cups maple syrup and 7 grams decarboxylated cannabis in small, heavy saucepan until aromatic and green in color, about 2 hours. Cool strain through coffee filter or cheesecloth into a storage container. Refrigerate until ready to use. Recipe by Jordan Wagman  

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