Tiki Ice Cream Café, the new ice cream shop located near the airport in Nikao, is offering a refreshing addition to the area’s food scene.

The café, which opened its doors in October, is the brainchild of cousins Vaiana George and Maree Manarangi, both of Cook Islands descent, who decided to launch the business with the goal of offering more options for the local community.

Manarangi, who recently moved back to Rarotonga from overseas, explained that the idea for the ice cream shop emerged after her husband noticed the lack of ice cream options along the stretch of road near the airport.

George further explained: “It was an opportune time because we were moving back, and they have two younger kids who could potentially work in the shop.”

“With so many people passing by, it seemed like the perfect spot to have an ice cream shop.”

With no prior experience in the ice cream business, the cousins dived in, learning as they went.

“We just opened the doors with fridges and a counter, and of course, our ice cream. No sign, no real setup,” George said.

“It was all trial and error, but week by week, we’ve evolved. We added milkshakes, smoothies, doughnuts, and croissants to the menu.”

Manarangi confirmed that the decision to return to the Cook Islands and open the café was partly driven by the business venture.

“Yes, it gave us the push to come back. I’m here now to run it with Vaiana, and my family will return at the end of January.”

Although the business has been up and running for a couple of months, George said their success has been gradual, especially without advertising.

Looking ahead, the cousins plan to keep the café open during the busy holiday season.

“We’ll open as much as we can, maybe close on Christmas Day but open on Boxing Day. People will be roaming around, and it’s going to be hot, so they’ll want ice cream.”

While Tiki Ice Cream Café currently serves ice cream from CITC, specifically the popular Tip Top brand, the duo has plans to experiment with locally-made ice cream in the future.

“At this stage, it makes more sense to start with something that’s already popular and well-known,” George explained.

The cousins are also eager to keep improving the experience for their customers. On Saturday nights, the café stays open late, offering desserts like cheesecake, sticky date pudding, sundaes, and tiramisu.

“We’re trialling Saturday night openings and desserts. It’s not busy yet, but it hasn’t been too bad either,” Geroge said. “It’s all trial and error right now, and we’re doing what works for us.”

The café has also created a family-friendly atmosphere.

“We’ve got a kids’ area with movies and bean bags, and parents can enjoy a coffee while the kids play,” Manarangi explained. “We want it to be a place for families to come, relax, and enjoy. We also offer colouring activities to keep the kids occupied.”

With a focus on fresh ingredients, the cafe’s smoothies and ice cream are made with fresh fruit, coconut flesh, and other natural ingredients.

Manarangi added, “Our doughnuts are made for us, but we decorate them ourselves. We bake the croissants and cookies, and everything is fresh.”