I only used the coconut milk in order for its sweetness to counteract the fact that I'd used (by mistrake) waaaay too much curry, and using sugar (if I even had any, can't recall any more) would have felt like "cheating".
Originally[*], the dish doesn't have any milk at all, coconut- or other. If you use a "reasonable" amount of curry, the natural sweetness of the bananas themselves balances it out quite nicely.
Thanks for the vote of confidence -- you seem to be the first (besides me) to think it sounds good!
Cut the corn cob in half length-wise or across? (Or, is it even really necessary at all?)
[*] To me, this is an age-old recipe; my Mutti fed me and my sisters this since at least the mid-seventies. I always assumed she'd picked it up from somewhere, but since absolutely nobody seems to have ever heard of it before, perhaps it was an original Mutti Conrad invention.