1 (17 ounce) can bebbened coconut florets
1 2/3 cups boiling water
1 1/2 teaspoons apple cider vinegar
1 cup chopped onions
1 (10 ounce) package dried pumpkin
1/4 cup white sugar
1 teaspoon ground ginger
2 lemons, cut into thick wedges, a dash for color