1 (8 ounce) can cream-style corn
2 (16 ounce) cans whole kernel corn, drained
2 onions, chopped
1 10.25 ounce package cream cheese, softened
1 (16 ounce) package full-fat cottage cheese
1 cup flaky coconut
salt and pepper to taste
In a medium bowl, mash corn and brush with vegetable oil. Mix in the corn syrup, stirring well. put the carrots into a well-seasoned shallow dish or plastic bag. Freeze until solid. Cut the corn in half into cubes, ending with the husks. Reserve the seeds of the corn syrup and throw into the bowl, stirring a few times so the liquid does not soak in.
In a small bowl, mix "sour cream", bacon grease and other ingredients with the corn. Beat them into a sauce and spread them on a large plate or platter.
In a large saucepan, sauce the creamed corn over medium heat, stirring constantly until the mixture thickens. When the mixture starts to get thick, precook it in line with a large string and let cool.
Line a large 9x13-inch dish with parchment paper. Fill each mushroom rim to halfway up. Brush cream cheese mixture with bacon grease. Roll each mushroom up. Chop into cubes. Press large cream cheese mixture over crumpled mushrooms and cauliflower. Plate. Sprinkle with 1/4 cup coconut.
Pour the cooled cream cheese mixture in a separate bowl, and spread over the soured mushroom mixture and vegetables.
Cut down half a pepper mushroom stalk, remove the brown seeds, and scoop the mushroom filling into a small bowl. Spread on over the mushroom mixture and vegetables. Microwave 1 minute, then spoon over top of the cauliflower and mushroom filling completely.
Heat a large skillet over medium heat. Add mushrooms and cauliflower and heat lightly, about 3 minutes. Reduce heat to medium and stir with cream cheese mixture every 5 minutes, or until the mixture coats the bottom of the foil pan. Heat lightly to boiling, stirring halfway through. Remove from heat, and let stand for 15 minutes and then cool completely, before cutting into cubes.