Definition of Cocoanut

1. Noun. Large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk.

Definition of Cocoanut

1. n. The large, hard-shelled nut of the cocoa palm. It yields an agreeable milky liquid and a white meat or albumen much used as food and in making oil.

Definition of Cocoanut

1. Noun. (alternative spelling of coconut) ¹

¹ Source:

Definition of Cocoanut

1. coconut [n -S] - See also: coconut

Cocoanut Pictures

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Lexicographical Neighbors of Cocoanut

coco de macao
coco palm
coco plum
coco plum tree
cocoa bean
cocoa beans
cocoa palm
cocoa plum
cocoa powder
cocoanut (current term)

Literary usage of Cocoanut

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Chemical News and Journal of Industrial ScienceChemistry (1907)
"3*8 50 per cent butter fat and 50 per cent cocoanut oil .. ig'3 6-4 Pure cocoanut oil 9'6 14-1 As will be seen, more than ю per cent of cocoanut oil must be ..."

2. Report by New Jersey Agricultural Experiment Station Botanical Dept (1908)
"The third group shows that there was an imperfect shell with the "cocoanut," representing a quarter and more when it is a half. Again with the "Strickler" ..."

3. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"XXVII, show samples of cloves adulterated with ground cocoanut shells. ... The anatomy of the cocoanut, including the shell, has been carefully studied by ..."

4. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Cook cocoanut, sugar and glucose, in double boiler until mixture clings to ... Cook, shape, and bake same as cocoanut Cakes I. Stuffed Dates I. Make a cut ..."

5. Annals of the New York Academy of Sciences by New York Academy of Sciences (1917)
"This is a little piece of cocoanut shell, armed with a row of teeth notched ... As the shredded cocoanut pulp fell down in little heaps, Muku picked it up, ..."

6. Methods of Organic Analysis by Henry Clapp Sherman (1905)
"In pure butter fat the value of the factor [Saponification number — (200+ Reichert-Meissl number)] varies from 3.4 to — 4.1; in pure cocoanut fat it varies ..."

7. Methods of Organic Analysis by Henry Clapp Sherman (1905)
"DETECTION OF cocoanut FAT. Since cocoanut fat consists largely of glycerides of saturated acids of low molecular weight, it could be added in considerable ..."

8. In the Strange South Seas by Beatrice Ethel Grimshaw (1908)
"Only half-grown nuts are used for drinking, and even these will sometimes hold a couple of pints of liquid. The water of the young cocoanut is food and ..."

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