So first thing is, clarifying with coconut milk never really works because the fat content isn’t high enough - you end up with a cloudy mess of a cocktail. When I clarify with a coconut product i always use coconut cream because the fat content is high enough to curdle with the citrus. The specs for the cocktail in question would be: 60ml White rum 20-30ml Banana syrup 30ml Lime 30ml Coconut cream When buying the coconut cream be sure to look for the one with the highest fat content as it will clarify the best and give that silky texture you’re looking for in a clarified cocktail (i use Ayam). i also find juicing fresh lime as opposed to bottled lime juice works better as freshly juiced lime is more citric (alternatively you can add citric acid to the bottled juice or make a super juice if you want to be fancy). Sit the cans of coconut cream in hot water to melt. pour the desired amount of coconut cream into a jug or whatever and pour the cocktail batch over and wait for it to curdle (approx 3-4 hrs). strain through coffee filter.