Baobab and Mango Chia Pudding Parfait

Baobab powder comes from the fruit of the baobab tree, found across the African savanna, and has a naturally tangy, slightly citrusy flavor once dried and ground. Whisked into coconut milk alongside chia seeds, it turns an already-popular breakfast pudding into something with a distinct African fruit at its center, rather than just another vanilla version.

This is a fully plant-based recipe, built on coconut milk, chia seeds, maple syrup, and fruit, which is why it's tagged vegan. Baobab is naturally high in vitamin C, so we've tagged the recipe toward immune support and anti-aging goals, though the pudding itself doesn't do anything beyond providing that nutrient alongside everything else on your plate.

The chia needs real time to thicken — at least 4 hours in the fridge, ideally overnight — so this is a make-ahead breakfast more than a same-morning one. Layer it in a glass with diced mango and granola right before serving so the granola stays crunchy rather than going soft in the pudding.