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Infused Sriracha Ahi Poke

INGREDIENTS:

  • ½ pound sushi grade Ahi tuna            

  • 1 tablespoon cannabis infused sesame oil

  • 1 tablespoon cannabis infused soy sauce

  • ¼ teaspoon Sriracha

  • 2 tablespoons thinly sliced green onions

  • ½ teaspoon black and white sesame seeds

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INSTRUCTIONS:

  1. Slice the fresh ahi tuna into ½-inch cubes.

  2. Gently combine in a large bowl the tuna, infused sesame oil, infused soy sauce, sriracha, green onions and sesame seeds.

  3. Season to taste with salt, and cover the bowl with plastic wrap. Refrigerate the poké for 15 minutes.

  4. Serve Poke Chilled and Enjoy! ;)

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Infused Organic Caramel Walnut Ice Cream

First, make a simple cannabis cream

Produces: 2 cups organic cannabis cream

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Ingredients:

  • 2.5 cups organic heavy cream 

  • 5-10 grams organic marijuana, grinded

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Instructions:

  1. Stir the heavy cream and marijuana into a medium saucepan. Cook just below a simmer for one hour. 

  2. Strain through cheesecloth or fine mesh. Pour the cannabis infused cream into a medium bowl. If too much has evaporated, add some non-infused cream until you’ve got 2 cups. 

  3. Mix with a hand blender for 30 seconds.  to fluff the cream.

  4. Pace in fridge until ready to use.

Second, make a salted caramel sauce

INGREDIENTS:​

  • 1/2 cup organic grade b pure maple syrup

  • 2 tbsp butter from an organic grass fed source

  • coarse sea salt to taste (be generous, this IS a salted caramel)!

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Instructions:

  1. Preheat a pan on medium to medium high heat for about a minute or until nice and hot.

  2. Add maple syrup and allow it to bubble (see video).

  3. Add in butter and gentle stir in, but do not over stir.

  4. Allow the mixture to boil for 1 full minutes. It should be a rolling boil (see video).

  5. Remove from heat and turn burner off. Allow to sit until completely cooled.

  6. Add in a generous amount of coarse salt and stir. Store in refrigerator.

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Third, mix ice cream ingredients

Ingredients:

  • 1 1/2 cups raw or organic whole milk

  • 3/4 cup organic coconut palm sugar

  • 2 cups heavy organic cream

  • 1 cup raw or organic half and half

  • 1 1/2 tbsp organic vanilla extract

  • Coarse unrefined sea salt

  • Topping of choice, we choose 1 cup of organic raw walnuts

Instructions:

  1. Pour milk and sugar in a bowl and whisk until sugar dissolves, about 2 minutes.

  2. Add cream, half and half, vanilla and stir well.

  3. Put into ice cream mixer and follow manufacturer’s instructions.

  4. In the last 30 seconds add in fill in (in this case I added my chopped walnuts) and allow the machine to stir them in. You can also add in some salted caramel in the last 10 seconds.

  5. Place ice cream into a container and allow the ice cream to harden in the freezer for 4 hours if you are wanting a firmer ice cream.

  6. Add a serving into a serving dish and top ice cream with a sprinkle of course (do not use fine, the course makes this dish) Celtic sea salt.

  7. Drizzle with homemade organic salted caramel sauce.

  8. Enjoy your homemade organic infused ice cream ;)

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