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  • COCOA
  • COCOA

    Cocoa is London Cockney rhyming slang for say so. Cocoa is derogatory British slang for a black person.

  • Cocoa
  • Cocoa

    From southwestern area of the US, called blacks "cocoa" for very much disrespect. See Cocoa Puff.

  • TEA AND COCOA
  • TEA AND COCOA

    Tea and cocoa is London Cockney rhyming slang for say so.

  • COFFEE AND COCOA
  • COFFEE AND COCOA

    Coffee and cocoa is London Cockney rhyming slang for say so, think so.

  • cocoa puff
  • cocoa puff

    [pun on the name of a chocolate-flavored breakfast cereal] a joint , to which cocaine has been added

  • Cocoa Puff
  • Cocoa Puff

    Blacks with afros or puffy hair

  • Collision Mat
  • Collision Mat

    A mat made of cocoa-fiber that is placed over portions of the ship that may rub another vessel, especially when berthed or anchored together in a nest.

  • COCOA PUFF
  • COCOA PUFF

    to smoke cocaine and marijuana

  • I SHOULD COCOA
  • I SHOULD COCOA

    I should cocoa is slang for say so.

  • cocoa butter
  • cocoa butter

    Semen or any fluid secreted at orgasm.

  • I should cocoa!
  • I should cocoa!

    Exclam. I should say so! A London expression used with irony and often jocularly by those from outside the city. The cocoa or coco is rhyming slang for say so.

  • ORINOKO
  • ORINOKO

    Orinoko is London Cockney rhyming slang for cocoa. Orinoko is London Cockney rhyming slang for a poker.

  • cocoa puff
  • cocoa puff

    To smoke cocaine and marijuana

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COCOA

  • Chocolate
  • Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods

  • Cocoa
  • Look up Cocoa or cocoa in Wiktionary, the free dictionary. Cocoa may refer to: Chocolate Theobroma cacao, the cocoa tree Cocoa bean, seed of Theobroma

  • Cocoa bean
  • Forms of the cocoa bean during production The cocoa bean, also known as cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented seed of

  • Cocoa solids
  • Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted

  • Cocoa butter
  • to produce cocoa nibs. About 54–58% of the cocoa nibs is cocoa butter. The cocoa nibs are ground to form cocoa mass, also known as cocoa liquor or chocolate

  • CoCoA
  • CoCoA (Computations in Commutative Algebra) is a free computer algebra system developed by the University of Genova, Italy, used to compute with numbers

  • Theobroma cacao
  • cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the Malvaceae family. Its seeds – cocoa beans – are used to make

  • Dutch process cocoa
  • Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids that have been treated with an alkalizing agent to reduce the natural

  • Bulk cocoa
  • Bulk cocoa is a class of cocoa beans. It is contrasted with flavor cocoa. They generally grow in West Africa. Chocolate makers prioritizing bulk cocoa caused

  • Chocolate liquor
  • Chocolate liquor, also called cocoa liquor, paste or mass, is pure cocoa in liquid or semi-solid form. It is produced from cocoa bean nibs that have been fermented

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COCOA

  • Kyar
  • n.

    Cocoanut fiber, or the cordage made from it. See Coir.

  • Drupe
  • n.

    A fruit consisting of pulpy, coriaceous, or fibrous exocarp, without valves, containing a nut or stone with a kernel. The exocarp is succulent in the plum, cherry, apricot, peach, etc.; dry and subcoriaceous in the almond; and fibrous in the cocoanut.

  • Tous-les-mois
  • n.

    A kind of starch with very large, oval, flattened grains, often sold as arrowroot, and extensively used for adulterating cocoa. It is made from the rootstocks of a species of Canna, probably C. edulis, the tubers of which are edible every month in the year.

  • Shell
  • n.

    The husks of cacao seeds, a decoction of which is often used as a substitute for chocolate, cocoa, etc.

  • Cacao
  • n.

    A small evergreen tree (Theobroma Cacao) of South America and the West Indies. Its fruit contains an edible pulp, inclosing seeds about the size of an almond, from which cocoa, chocolate, and broma are prepared.

  • Indehiscent
  • a.

    Remaining closed at maturity, or not opening along regular lines, as the acorn, or a cocoanut.

  • Fibrous
  • a.

    Containing, or consisting of, fibers; as, the fibrous coat of the cocoanut; the fibrous roots of grasses.

  • Cocoanut
  • 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.

  • Coir
  • n.

    A material for cordage, matting, etc., consisting of the prepared fiber of the outer husk of the cocoanut.

  • Cokernut
  • n.

    The cocoanut.

  • Arrack
  • n.

    A name in the East Indies and the Indian islands for all ardent spirits. Arrack is often distilled from a fermented mixture of rice, molasses, and palm wine of the cocoanut tree or the date palm, etc.

  • Broma
  • n.

    A light form of prepared cocoa (or cacao), or the drink made from it.

  • Poonac
  • n.

    A kind of oil cake prepared from the cocoanut. See Oil cake, under Cake.

  • Cocoa
  • n.

    A preparation made from the seeds of the chocolate tree, and used in making, a beverage; also the beverage made from cocoa or cocoa shells.

  • Copra
  • n.

    The dried meat of the cocoanut, from which cocoanut oil is expressed.

  • Hubble-bubble
  • n.

    A tobacco pipe, so arranged that the smoke passes through water, making a bubbling noise, whence its name. In India, the bulb containing the water is often a cocoanut shell.

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