Mix the corn starch with the sugar and milk using the bamix® whisk. Bring the coconut milk to the boil in a pot, remove from the heat, add the corn starch mix and stir with the bamix® whisk. Bring the pudding mixture to the boil again and stir in the coconut flakes, also using the bamix® whisk. Coarsely chop the shortbread biscuits with the bamix® processor. Line 6 dessert glasses with the biscuits and pour the coconut-pudding mixture on top. Chop the hazelnuts with the bamix® processor and garnish the pudding with them. Leave to cool and place in the fridge to set.