Nutella and coconut NaughtyStack

Nutella and Coconut NaughtyStack

Considering that the last NaughtyStack I made with raspberry and jelly was most definitely for my wife, I thought it was about time I made one that was all about me! Nutella and coconut is quite a common crepe option in France and something I invariably enjoy on my holidays there, so I thought why not go a step further and create an über version! This might be the best thing you ever eat!

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  • ½ ounce / 15g coconut oil
  • 4 ounces / 110g plain flour
  • 1 large egg
  • 5¼ fluidounces / 150ml whole milk
  • ½ teaspoon of caster sugar
  • ½ tablespoon of baking powder
  • pinch of salt
  • 1 jar of Nutella
  • 3½ ounces / 100g desiccated coconut
  • ½ ounce / 10g toasted coconut flakes


Melt the coconut oil in a small saucepan and allow to cool.

Place all of the hotcake ingredients (including the melted oil) into a food processor and blitz until you have your batter.

Heat a large frying pan on a low-medium heat and add a knob of coconut oil.  Using a 1/8th cup measure (about 30 millilitres or 1 fluid ounce), put three dollops of batter around the pan (far enough apart so that when they spread they don’t touch) and once the hotcake starts bubbling on the surface and a skin begins to form, flip over.

Allow to cook for another 20 seconds or so before transferring to a plate.

Clean the pan, put in another knob of oil and repeat until you have six hotcakes.

To create your NaughtyStack, take a hotcake and dollop with half a tablespoon of Nutella and spread evenly.

Sprinkle over a generous amount of desiccated coconut and then repeat the process with the other hotcakes.

Finish off with a sprinkle of toasted coconut flakes.

For an even more indulgent dessert try cutting up some Bounty bars and adding chunks to the top.


An Italian baker called Pietro Ferrero invented Nutella. His home area of Alba, Piedmont, is renowned for its hazelnuts and he used them to create his first batch of 300kg / 660 lbs of Pasta Gianduja in 1946. This was originally a solid block but in 1951 he produced a creamy version called Supercrema. In 1963, Pietro’s son, Michael, revamped Supercrema in order to market it throughout Europe. And on 20th April, 1964, the first jar of Nutella came off the production line at the Ferrero factory. It is now one of Italy’s most famous exports and its 50th birthday was celebrated by the Italian Post Office with a special commemorative stamp featuring a jar. World Nutella Day is 5th February.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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